This is one of those dishes that is quick to knock out and makes me feel like “Boom, I can cook!” I love the soy, honey and lime combo, it reminds me of my time in Asia eating street and fancy restaurant food.
I’m now reminiscing about a tuna steak I had in the most amazingly glamorous restaurant on Hong Kong Island called Aqua. It’s on something like the 42nd floor and the views over to Hong Kong were just stunning. That night I felt a like a movie star all dressed up having dinner in a private dining room with my friends Jens, Jacqui, Sava and Chrissy. Awe I love how food sparks happy memories in me. I went to the new Aqua in London a few weeks back, it’s on the 32nd floor of the Shard (London Bridge). In my opinion it’s not quite as glam as HK but the presentation of the food and cocktails is beautiful so Aqua London is worth a visit. Sorry I digress, right where was I? Ahh yes the honey lime and soy combo.
Before MC&L I would have used palm or brown sugar to sweeten but now I don’t even notice the difference with using honey and I rejoice in the fact I’m eating food that not only tastes like it came from a restaurant but is clean. What’s not to love!
I choose tuna this week because I want to vary my recipes for you and I’ve been using a lot of salmon and white fish recently. You could use those or even chicken, beef or pork if you’d rather. I live in a household of two so just amend the measurements depending on how many you’re cooking for.
- 1.5 tbsp light soy sauce
- 1.5 tbsp runny honey (Manuka is cleanest)
- ½ tsp sesame oil
- 1 clove garlic
- 2 tuna steaks
- 2 bunches bok choy
- 3 spring onions
- Sugar snap peas
- ½ red pepper
- Handful of spinach
- Handful of bean sprouts
- ½ lime juiced
- 1 tbsp light soy sauce
- 1 tblsp runny honey
- Sesame seeds for garnish
- Put soy, honey, garlic and sesame oil in a pan, melt all together on a med heat, and allow to cool. (This bit smells amaaaayzing!)
- Wash your tuna steak and pat dry with kitchen towel, then poor the cooled mix over the tuna and marinade for 1hr. (If you don’t have sesame oil you can use stir-fry oil.)
- Wash and prep your veg. Remember you want this to look authentic, so chop the spring onions on the slant and the pepper in strips. Separate the bok choy leaves, remove the thick stalk at the base but keep the white vain part of the leaves in as it provides a wonderful crunch, slice the big leaves up the middle and leave the small leaves as is and finally don’t forget to trim your sugar snap peas, so often forgotten when prepping them. To do this pinch the end and pull the stringy part out (see photo.).
- Put your griddle and wok on to heat up both on a med to high heat for 1-2 mins.
- I griddle my tuna but you can BBQ it too. Heat the griddle on a med to high heat for 1-2 mins then cook 1 minute each side for rare, 2 for medium and 2.5 mins for well done. You can also pour some of the mix on the fish as it’s cooking for a more intense flavour. (If griddle or BBQ is not an option then pan frying, grilling or oven baking in foil is fine too.)
- Once you put the fish on, immediately add honey, lime juice and soy to the wok, allow it to bubble then add red pepper and sugar snapped peas. Stir-fry for 1 min, then add the rest of the ingredients and stir fry for a further minute. If the pan goes dry add a bit of water, if after tasting you think it needs something then add a bit more of the honey or soy, or even salt.
- Place a good heap of the veg on a plate and place the tuna on top. (You can drizzle a bit of sesame oil on if you want but be careful if you’re sticking strictly to the MC&L principles.)
- Scatter with sesame seeds and enjoy!
If I’m cooking for a group of people I’ll do my tuna first and palace on a heated plate and keep warm in the oven until the veg is ready. It’s less stressful than doing 4 steaks and the veg at the same time.
Unlike beef steak which I like med rare I like tuna well done, I just do not like the texture of raw fish.
You don’t have to use all the veg I used, I had spinach in the fridge or I would have left it out, play about try and stick to the theme but use what you have in.
Education time. . .
Tuna is a member of the mackerel family, but doesn’t have the strong fishy taste mackerel has, rather it has a flavour all of its own. As tuna is mainly bought in steaks meaning it can dry out so look for the tuna that has been trimmed well and has no discolouration and is a dark redish purple colour. Keep it wrapped up in the fridge and cook it quickly on a high heat; it’s always advisable to marinade it before you cook it to prevent drying.
Tuna is available all year round but best between May and early September.
Sesame oil is one of the most fragrant oils you can buy. It’s used more so for pouring than cooking, don’t use it for frying it just smokes. You can add it to mixtures as we’ve done here in a marinade but on the whole it’s for flavour so you only need a tiny amount. In Asian cooking they tend to pour it over a dish once it’s cooked. It’s fine how we’ve used it here though it works wonderfully.
Enjoy your weekend my lovelies, I’m off to a Michelin Star Cook school tomorrow – check me out. I hope it goes well. I went to a cake school for the day last year and the teacher guy said to me, “you don’t work in catering do you?” to which I replied “No, how do you know?” His response, “because you’ve not had your finger out of that bowl licking the mix off it and I noticed you licked the spoon!” Errrr yeah I’m making a cake isn’t that what you do? My Mummy who is one of the best cooks I know, always let me lick the spoon so in my book its okay. I also pick food I dropped up off the floor (ha ha my fish last night!) A chef I will never be but a home cook and legend in my own kitchen I am.
Lots of Love