This recipe is a very popular one in my house. I cook this quite a fair bit since I have been slowly working on changing my diet and it's cheaper than take out besides! So if I crave Asian style cuisine I always make this (trust me I crave it a lot).
I found this recipe over 6 months ago online from a healthy food site and went to find the link just for this post and sadly they said it has expired and no longer is available! Good thing I had it sitting near my stove.
50 ml. Soy Sauce (that's 1/5 cup but I rarely measure- just use tablespoons)
4 tbsp. soft brown sugar
1 garlic clove
1/2 tsp. sesame oil
4 tuna steaks (I usually buy yellowfin)
4 bunches of Bok Choi (pak choi)
2 large limes halved
2 spring onions, thinly sliced diagonally (I rarely cut them this way I usually just dice them)
1 tbsp. sesame seeds, toasted (found a brand here they sells them toasted)
Put the soy sauce and brown sugar in a small sauce pan over medium heat ad stir until dissolved. Add the garlic and sesame oil, remove from heat and cool. Cover the tuna steaks with the marinate and leave for an hour.
You can either cook the tuna on the fry pan like I always do (a few minutes on each side until whichever way you prefer it). I usually baste it and such to make it a bit charred on the outside since this recipe is suppose to be for the grill.
The grilling method - barbeque the tuna steaks for 1 minute on each side for rare, 2 minutes on each side for medium, basting constantly with the marinade until charred and sticky on the outside.
Bok Choi: I usually put a bit of oil in my fry pan before I add my tuna to cook so not only does it cook long enough but even gets the marinate on it from it dripping off the tuna. I usually put my spring onions and lime into this mix while it is cooking and just about done with the tuna! Sprinkle everything with a bit of sesame seed once it's on my plate!
Grilling method- you bbq the halves cut side down for 2 minutes, put in a bowl and squeeze the lime juice over, drizzle a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.
I serve this with a side of white Basmati or Jasmine rice and Edamame!
More than likely not as expensive where you are! Everything here is outrageous (my mother learned that the hard way).
Last time I made this (after I posted the recipe last) I used sugar snap peas instead of my Edamame.. I regret the change lol. Seems like the Edamame is a great match for the dish.