Teriyaki Tuna Steaks with Sautéed Greens – Carey Boucher Erasmus

Carey Boucher Erasmus's  Teriyaki Tuna Steaks with Sautéed Greens

Carey Boucher Erasmus’s
Teriyaki Tuna Steaks with Sautéed Greens

As I write this Carey Boucher Erasmus is preparing for her first Pop-Up Restaurant in the old Rust en Vrede House in Durbanville on Saturday and which has, for some time now, been fully booked.  Such is the popularity of this enthusiastic young chef!

As a recipe developer, she is a star as this dish shows.

Ingredients
2 x fresh sustainable tuna steaks (about 3 cm thick)
2 T (30 ml) cooking oil

Marinade
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

Sauteed Greens
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!

amc-logo-2Carey uses AMC Classic Cookware and for this recipe used the 24cm Chefs Pan.  CLICK HERE for more information.

Michael’s wine recommendation – CLICK HERE

Boland Cellar's Flutterby Sauvignon Blanc 2014

Boland Cellar’s Flutterby Sauvignon Blanc 2014

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

Do follow her on her website – http://bitsofcarey.co.za

 

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