Blackened Tuna Steaks with Sweet Chilli Glaze
With these steaks marinating in the fridge, supper can be ready in minute: perfect to come home to after a busy summers’ day. This is a fast, fresh and easy way to cook tuna.
4 responsibly sourced, fresh tuna steaks, weighting about 150g each
Sesame seeds, for sprinkling
For the Marinade
1 shallot, finely chopped
3 garlic cloves, sliced
3 tbsp vegetable oil
1 tsp ground turmeric
A large pinch of dried chilli flake
2.5 cm piece of fresh ginger, peeled and finely grated
4 tbsp Bonne Maman Orange Marmalade
3 tbsp. ketjap manis or sweet soy sauce
1tbsp Thai fish sauce
Cooked rice noodles
Stir-fried green vegetable
- Fry the shallot and garlic in the oil until soft and golden brown. Stir in the turmeric, chilli flakes and ginger and cook for a further minute before removing from the heat and adding the remaining marinade ingredients. Stir well and leave to cool.
- Put the tuna into a shallow, non metallic dish and spoon over the marinade. Cover and leave to marinate in the fridge overnight.
- Lift the tuna from the marinade, brushing off any excess. Put the marinade in a small saucepan and bring to the boil. Bubble for 2-3 minutes and set aside.
- Cook the tuna on a preheated griddle or frying pan over a high heat for 2-3 minutes on each side until deep golden and glazed. Sprinkle the steaks with sesame seeds and serve with rice noodles, some stir-fried green vegetables, wedges of lime and the hot marinade.