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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
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3 4 5 3
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

Ingredients

Imprimer ma sélection
  • 1 x 9 oz
    (1 x 250 g)
    tuna steak 1 in. (2.5 cm) thick
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    SEA DELIGHT SWORDFISH, TUNA OR BLUE MARLIN STEAKS

    SEA DELIGHT SWORDFISH, TUNA OR BLUE MARLIN STEAKS

    $8.99 ea.

    FROZEN, 340 g

  • 4
    mini bok choys
  • 1
    orange
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    SAVE $1.50
    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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    OMEGA ORGANIC APPLE CIDER VINEGAR

    OMEGA ORGANIC APPLE CIDER VINEGAR

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    ALLEN'S VINEGAR

    ALLEN'S VINEGAR

    $0.99 ea.

    500 ml - 1 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    light soya sauce
  • 2 Tbsp.
    (30 mL)
    organic sunflower oil
  • 2 Tbsp.
    (30 mL)
    sesame seeds
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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