Tuna Steaks On The Grill

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.

Cooking Method: Boiling, Frying, Grilling, Stewing, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 389.4

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.

Directions

1
Pat tuna steaks dry with paper towels.
2
In a small bowl, mix salt, chopped ginger, and white pepper.
3
Coat both sides of the tuna steaks with the salt-ginger mixture.
4
Sprinkle 1 teaspoon of cornstarch on both sides of the fish and rub gently to adhere.
5
Cover the tuna and refrigerate for 30 minutes.
6
Place black beans in a small bowl and cover with warm water.
7
Let soak for 2 minutes, then drain and discard the water.
8
Partially crush the black beans using the back of a spoon or knife handle.
9
Cut 3 green onions diagonally into 1-inch pieces; thinly slice the remaining green onion into slivers.
10
Remove seeds and membranes from green chilies, then slice thinly.
11
In a small bowl, mix the remaining 1 tablespoon of cornstarch, water, and sugar; set aside.
12
Heat a wok or large skillet over high heat until very hot.
13
Add 2 tablespoons of peanut oil, tilting to coat the sides.
14
Fry tuna steaks for 2 minutes per side or until browned, turning once.
15
Reduce heat to low, cover, and simmer for 10 minutes, turning the fish once after 3 minutes.
16
Uncover and remove the tuna from the wok; set aside.
17
Return the wok to high heat until very hot.
18
Add the remaining 1 tablespoon of peanut oil and tilt to coat.
19
Add black beans, chilies, garlic, and the 1-inch green onion pieces; stir-fry for 1 minute.
20
Add chicken broth and bring to a boil.
21
Stir in the cornstarch-sugar mixture and cook, stirring constantly, until the sauce thickens.
22
Return the tuna steaks to the wok and turn to coat with the sauce.
23
Heat for 2 minutes to warm through.
24
Line a platter with spinach or lettuce leaves.
25
Place the tuna steaks on the bed of greens and garnish with the reserved 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.

Read it online: https://www.chefs-mate.com/recipe/tuna-steaks-on-the-grill/