Tuna steak with pak choi
2 servings
30 minutes
Tuna steak with pak choi is an exquisite dish that combines the freshness of seafood with the lightness of vegetables and the spiciness of a fruit sauce. European cuisine inspired its creation by blending Eastern motifs with classic culinary traditions. The tender tuna, seared to a golden crust, retains its juiciness inside, while the warm salad of pak choi, sweet peas, and beans adds textural harmony. The passion fruit, pear, and spice sauce enriches the flavor with tropical tartness and hints of ginger and clove. This dish is perfect for gourmets who appreciate a balance of freshness, spiciness, and tenderness.
1
Place the following ingredients in a saucepan: passion fruit puree, sugar, peeled and julienned ginger root, canned pear sliced into wedges, syrup.
- Passion fruit pulp: 100 g
- Sugar: 25 g
- Ginger: 40 g
- Canned pears in light syrup: 400 g
2
Place the saucepan on the stove, bring to a boil, reduce the heat to medium, and simmer for about 15 minutes.
3
Then add cloves, peppercorns, and cranberries to the saucepan and cook for another 2 minutes. After that, add diluted demi-glace to the sauce and cook for about 5 more minutes. Remove the finished sauce from the heat.
- Cloves: 1 g
- Black peppercorns: 2 g
- Cranberry: 160 g
- Demi-glace sauce: 14 g
- Water: 50 ml
4
Season the tuna with salt and pepper, and drizzle with olive oil. Sear in a well-heated pan for about 30 seconds on each side.
- Tuna: 260 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
5
Stir-fry pak choi, sweet peas, and Kenyan beans in a mixture of vegetable and butter oil with garlic oil for 1 minute.
- Pak choi (bok choy): 80 g
- Green peas: 80 g
- Kenyan green beans: 80 g
- Vegetable oil: 40 ml
- Butter: 60 g
- Garlic butter: 4 ml
6
Lay out the sliced tuna, place the warm salad next to it, drizzle the fish with passion fruit sauce, and garnish with a lime wedge.
- Lime: 30 g
