This dish combines the richness of seared tuna with a vibrant, aromatic sauce featuring fermented black beans, fresh ginger, and green chilies. The tuna is first lightly coated and seared to lock in moisture, then simmered briefly before being tossed in a thickened, savory glaze. The result is a tender, flaky fish with a complex umami flavor profile that balances salty, spicy, and slightly sweet notes. Served on a bed of crisp lettuce, it offers a refreshing contrast to the warm, hearty main. Perfect for a sophisticated weeknight dinner or a special weekend meal, this recipe brings restaurant-quality flavor to your home kitchen with simple, accessible ingredients.
Tuna Steaks On The Grill
Description
This dish combines the richness of seared tuna with a vibrant, aromatic sauce featuring fermented black beans, fresh ginger, and green chilies. The tuna is first lightly coated and seared to lock in moisture, then simmered briefly before being tossed in a thickened, savory glaze. The result is a tender, flaky fish with a complex umami flavor profile that balances salty, spicy, and slightly sweet notes. Served on a bed of crisp lettuce, it offers a refreshing contrast to the warm, hearty main.Ingredients
Directions
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Pat tuna steaks dry with paper towels.
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In a small bowl, mix salt, chopped ginger, and white pepper.
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Coat both sides of the tuna steaks with the salt-ginger mixture.
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Sprinkle 1 teaspoon of cornstarch on both sides of the fish and rub gently to adhere.
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Cover the tuna and refrigerate for 30 minutes.
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Place black beans in a small bowl and cover with warm water.
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Let soak for 2 minutes, then drain and discard the water.
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Partially crush the black beans using the back of a spoon or knife handle.
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Cut 3 green onions diagonally into 1-inch pieces; thinly slice the remaining green onion into slivers.
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Remove seeds and membranes from green chilies, then slice thinly.
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In a small bowl, mix the remaining 1 tablespoon of cornstarch, water, and sugar; set aside.
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Heat a wok or large skillet over high heat until very hot.
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Add 2 tablespoons of peanut oil, tilting to coat the sides.
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Fry tuna steaks for 2 minutes per side or until browned, turning once.
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Reduce heat to low, cover, and simmer for 10 minutes, turning the fish once after 3 minutes.
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Uncover and remove the tuna from the wok; set aside.
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Return the wok to high heat until very hot.
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Add the remaining 1 tablespoon of peanut oil and tilt to coat.
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Add black beans, chilies, garlic, and the 1-inch green onion pieces; stir-fry for 1 minute.
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Add chicken broth and bring to a boil.
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Stir in the cornstarch-sugar mixture and cook, stirring constantly, until the sauce thickens.
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Return the tuna steaks to the wok and turn to coat with the sauce.
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Heat for 2 minutes to warm through.
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Line a platter with spinach or lettuce leaves.
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Place the tuna steaks on the bed of greens and garnish with the reserved green onion slivers.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 389.4kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 5.7g29%
- Cholesterol 73.9mg25%
- Sodium 4947.0mg207%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 2.5g10%
- Sugars 5.6g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the tuna.
Substitutions: Use fish stock instead of chicken broth for a lighter flavor. If you cannot find salted black beans, substitute with black bean paste (dissolved in a little water) or omit for a simpler sauce.
Grilling Option: If you prefer grilled tuna, skip the wok-searing step. Grill the seasoned tuna steaks over charcoal or gas for 4-5 minutes per side, depending on thickness. Prepare the sauce separately and serve it poured over the grilled fish.
Preparation Tip: Ensure the wok is very hot before adding oil to prevent sticking. The high heat helps create a nice crust on the tuna.
