I made this for myself on Monday evening. On Saturday Alberto and I had been out for our friend Vanessa’s birthday. Very tasty food, and there were a couple of things that we had that evening that I’ve tried to replicate, or near replicate, at home. One of these is the char-grilled pak choi, which I did basically by trial and error. Also, Alberto had a tuna steak on Saturday, which made me want one on Monday! (I’m so impressionable! 😉 )
Serves 1 (me!)
1 medium tuna steak
2 tablespoons of soy sauce
1 tablespoon of runny honey
1 teaspoon of dried chilli flakes
1 garlic clove, crushed
Juice of half a lime
1-1½ cm piece of ginger, peeled and grated
For the pak choi
1 stalk of pak choi – sliced lengthways
1-2 teaspoons of olive oil
1-2 teaspoons of runny honey.
Pour the lime juice over the tuna steak and leave for a couple of minutes whilst you mix the other marinade ingredients together.
Mix the soy, honey, chilli flakes, garlic and ginger together and then pour over the tuna.
Leave to stand for 10 minutes or so.
Pre-heat the oven to 200.
Line a roasting dish with tin-foil and transfer to tuna steak and marinade to the dish.
Fold the foil over the tune at either end of the dish, but leave a small gap over the centre.
Roast in the oven for 20 minutes or so. (I used the time to also roast some asparagus, with basil, sea salt and a few cherry tomatoes.)
Serve laid on top of the chargrilled pak choi and with the remaining marinade poured over the top.
I also served it with wasabi mash and steamed broccoli.
For the pak choi:
Pre-heat the grill.
Lay the leaves of pak choi out on a grill pan and drizzle with the olive oil and the honey.
Place under the grill until starting to char slightly at the edges. (This seemed to work ok, although, as I say, it was a bit trial and error. And was a bit smoky! Tasted nice though.)