Carey’s dishes are always high up on the yummy list. And this one is built for Chardonnay. Ingredients 2 x fresh sustainable tuna steaks (about 3 cm thick)
2 T (30 ml) cooking oil
2 T (30 ml) teriyaki sauce
1 T (15 ml) soy sauce
2 t (10 ml) sweet soy sauce
1 1/2 t (7.5 ml) grated fresh ginger
1 t (5 ml) finely chopped garlic
1 t (5 ml) chopped chillies
4 drops of sesame oil
8 baby spring onions, roots trimmed off
150 g mangetout
6 baby pak choy, broken in leaves
1 t (5 ml) sesame oil – no more than this or it can be overpowering
A dash of soy sauce to taste
2 T (30 ml) sesame seeds
Method Combine the marinade ingredients together. Place the tuna steaks into a shallow dish and pour the marinade over the steaks. Turn once to make make sure the fish is completely coated in sauce. Allow to marinate for 15 minutes.
Heat a large heavy based frying pan* with 5 ml of sesame oil and saute the spring onions until tender and slightly caramelised. Add the mangetout and fry for +- 20 seconds then add the pak choy leaves and continue frying until almost wilted. Add soy sauce to taste and sesame seeds and saute for a few more seconds or until the pak choy is bright green and wilted. Remove from the frying pan and set aside.
Wipe the pan out with paper towel to remove excess sesame seeds.
Heat the cooking oil in the pan. Gently remove the tuna steaks from the marinade. Discard marinade. Fry the tuna steaks for 1-2 minutes a side (depending on thickness). You will see when it’s ready – the fish looks like it’s about to start flaking apart. Remove from pan immediately, cover with foil and allow to rest for 1 minute. The steaks should still be pink in the middle. Over cooked tuna is not pleasant!
Serve steaks with sauteed greens, garnish with sliced spring onion and keep some soy or teriyaki sauce nearby!
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”