Marinated Tuna Steak with Peppers in Chilli Bean Sauce
1 tuna steak (about 165g)
2 cloves garlic, crushed
1" piece of ginger, peeled & grated
1 or 2 dried red chillis, crushed (to taste)
2 tablespoon dark soy sauce
3 tablespoons Shao Shing rice wine (or dry sherry)
1 heaped tablespoon Chinese chilli bean paste
1/2 teaspoon sesame oil
3 smallish different coloured peppers, de-seeded and cut into strips - I have yellow, orange & red here (375g)
4 spring onions
To make the marinade, mix together 1 tablespoon soy sauce, 1 clove garlic, crushed, the crushed red chilli and half the ginger. Add the tuna steak and turn several times to coat all surfaces with the marinade. Leave to stand at least 30 minutes.
Spray a non-stick skillet with flavourless oil and bring to medium heat. Add the marinaded tuna steak and cook 2-3 minutes each side, or however done you like your tuna. Baste with the marinade during cooking. Remove the tuna from the heat and reserve.
In the same pan, add the remaining garlic & ginger and fry briefly. Add the peppers and stir fry until just cooked (about 3-4 minutes). Use the shao shing to cool the pan as it gets hot - sprinkle a little shao shing to cool things down, then when it evaporates, add a bit more as necessary. Finally, add 1 tablespoon dark soy sauce, the chilli bean paste, the chopped spring onions and the sesame oil. Remove from heat and mix well.
Leave to cool to room temperature and serve with the tuna steak.
The peppers are garnished here with some little red spring onions I found in M&S.
Nutrition Data per serving
Calories (kcal) 373.5
Carbohydrate (g) 32.2
Protein (g) 43.5
Fat (g) 10.2
Fibre (g) 6.1
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