My favourite store:
Metro Lakeshore & Geneva
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
Is this your favourite store?
No, let's find my favourite storeWhy? This will allow you to browse the flyer, deals and coupons offered in your area.
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Trending now:
- Home
- Recipes and Occasions
- Recipe Details
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Fresh Tuna Steak With Orange And Sesame
2013-08-06
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
Chef Robert Villeneuve
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
-
Gluten-free -
Lactose-free
2
Fresh Tuna Steak With Orange And Sesame
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME
Ingredients
-
1 x 9 oz
(1 x 250 g)tuna steak 1 in. (2.5 cm) thick
-
4
mini bok choys
-
1
orangeYou might like:
Flyer Deal
(1)
-
2 Tbsp.
(30 mL)sugar
-
2 Tbsp.
(30 mL)balsamic vinegarYou might like:
Flyer Deal
(1)
-
2 Tbsp.
(30 mL)light soya sauce
-
2 Tbsp.
(30 mL)organic sunflower oil
-
2 Tbsp.
(30 mL)sesame seedsYou might like:
Flyer Deal
(1)
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.
Error
Sorry, an error has occurred. Please refresh the page.
Related Recipes
