Fresh Tuna Steak With Orange And Sesame

Fresh Tuna Steak With Orange And Sesame
  • 2 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 1 x 9 oz
    (1 x 250 g)

    tuna steak 1 in. (2.5 cm) thick

  • 4

    mini bok choys

  • 1


  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    light soya sauce

  • 2 Tbsp.
    (30 mL)

    organic sunflower oil

  • 2 Tbsp.
    (30 mL)

    sesame seeds


Blanch the bok choys in salted boiling water for 5 minutes. Rinse immediately in cold water and sponge off.

In a nonstick frying pan, grill or sauté the fish steak over high heat with a bit of oil, 1 minute on each side (2 minutes if the tuna is frozen) - tuna is at its best when it's rare in the centre.

Peel the orange and set aside the pieces.


In a salad-dish, incorporate the sugar, the balsamic vinegar, the Soya sauce and mix well. Add the sunflower oil and the sesame seeds and mix well.

In a service platter, place the bok choys.

Cut the tuna steak in thin slices and place over the bok choy. Add the pieces of oranges and pour the salad dressing.

Decorate with cherry tomatoes and red onion rings

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007