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Fresh Tuna Steak With Orange And Sesame https://www.metro.ca/userfiles/image/recipes/darne-thon-orange-sesame-4897.jpg PT10M PT07M PT17M
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. Dressing 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
2
1 x 9 oz (1 x 250 g) tuna steak 1 in. (2.5 cm) thick 4 mini bok choys 1 orange 2 Tbsp. (30 mL) sugar 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
Fresh Tuna Steak With Orange And Sesame

Fresh Tuna Steak With Orange And Sesame

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 x 9 oz
    (1 x 250 g)
    tuna steak 1 in. (2.5 cm) thick
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  • 4
    mini bok choys
  • 1
    orange
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    Seedless Navel Oranges or Red Grapefruits

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    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    Moro Blood Oranges

    Moro Blood Oranges

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    MORO BLOOD ORANGES

    MORO BLOOD ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    MORO BLOOD ORANGES

    MORO BLOOD ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

    Moro Blood Oranges

    Moro Blood Oranges

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    MORO BLOOD ORANGES

    MORO BLOOD ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

    MORO BLOOD ORANGES

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    Seedless Navel Oranges or Red Grapefruits

    Seedless Navel Oranges or Red Grapefruits

    $2.99 ea.

    3 lb, PRODUCT OF U.S.A. Avocados 5 un., PRODUCT OF MEXICO Sweet Kale or Ginger Bok Choy Salad Kits 340 g, PRODUCT OF U.S.A.

  • 2 Tbsp.
    (30 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    light soya sauce
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  • 2 Tbsp.
    (30 mL)
    organic sunflower oil
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  • 2 Tbsp.
    (30 mL)
    sesame seeds
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Imprimer ma sélection

Preparation

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.

Dressing

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!

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