Warm Tuna and Bok Choy Salad

Warm Tuna and Bok Choy Salad
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 4

    baby bok choy

  • 9 oz
    (250 g)

    Germon tuna steaks, 1 in. (2.5 cm) thick

  • 1


  • Dressing:

  • 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

  • cherry tomatoes to taste

  • red onion to taste


Blanch bok choy in boiling salted water for 5 minutes.

Rinse immediately under cold running water and pat dry.

Brush tuna steak with oil.

In a skillet, sear tuna on high 1 minute per side. Set aside.

Peel orange and cut into supremes (orange segments with membranes removed).


In a bowl, whisk sugar, balsamic vinegar and soya sauce together.

Whisk in sunflower oil and sesame seeds.

Place bok choy on a serving platter.

Cut tuna steak into thin slices and lay these over the bok choy.

Add orange supremes and drizzle with dressing.

Garnish with cherry tomatoes and sliced red onion.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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