Chinese Tuna Steaks On The Grill

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Servings: 4 servings Difficulty: Advanced
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Savory tuna steaks glazed with a rich black bean and ginger sauce, served on a bed of fresh greens.
Chinese Tuna Steaks on the Grill recipe image
Chinese Tuna Steaks on the Grill recipe image
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Chinese Tuna Steaks On The Grill

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 389.4

Description

This vibrant Chinese-style dish transforms simple tuna steaks into a restaurant-quality meal with a savory, aromatic black bean sauce. The tuna is first seared to lock in moisture, then simmered gently before being tossed in a glossy glaze infused with ginger, garlic, green chilies, and fermented black beans. The result is a perfect balance of tender fish and bold, umami-rich flavors. Served atop crisp spinach or lettuce leaves, it offers a refreshing contrast to the warm, savory sauce.

Directions

  1. Pat the tuna steak dry with paper towels.
  2. In a small bowl, mix the salt, finely chopped ginger, and white pepper.
  3. Coat both sides of the tuna with the ginger-salt mixture.
  4. Sprinkle 1 teaspoon of cornstarch on both sides of the tuna and rub it in.
  5. Cover the tuna and refrigerate for 30 minutes to marinate.
  6. Meanwhile, place the salted black beans in a bowl and cover with warm water.
  7. Stir the beans for about 2 minutes, then drain and discard the water.
  8. Partially crush the black beans using the back of a spoon or cleaver handle.
  9. Trim the green onions; cut 3 of them diagonally into 1-inch pieces and slice the remaining one into thin strings.
  10. Remove seeds and membranes from the green chilies, then slice them very thinly.
  11. In a small bowl, mix the remaining 1 tablespoon of cornstarch, 1 tablespoon of water, and the sugar to create a slurry.
  12. Heat a wok or large skillet over medium-high heat until very hot.
  13. Add 2 tablespoons of peanut oil, tilting the wok to coat the sides.
  14. Fry the tuna steaks for about 2 minutes, turning once, until browned on both sides.
  15. Reduce heat to low, cover the wok, and simmer for 10 minutes, turning the tuna after 3 minutes.
  16. Uncover the wok and remove the tuna steaks to a plate.
  17. Bring the wok back to very high heat.
  18. Add 1 tablespoon of peanut oil, tilting to coat the sides.
  19. Add the crushed black beans, chilies, minced garlic, and green onion pieces.
  20. Stir-fry the aromatics for 1 minute until fragrant.
  21. Pour in the chicken broth (or fish stock) and bring to a boil.
  22. Stir in the cornstarch-sugar mixture and cook, stirring constantly, until the sauce thickens.
  23. Return the tuna steaks to the wok, turning to coat them thoroughly with the sauce.
  24. Heat for another 2 minutes to warm the fish through.
  25. Line a serving platter with spinach or red-leaf lettuce leaves.
  26. Place the tuna steaks on the bed of greens and garnish with the green onion slivers.

Nutrition Facts

Servings 4 servings

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.

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