Busy weeknights during the holiday season require meals with simple prep and only a few fresh ingredients. Here is a great grilled tuna steak recipe for your repertoire. S&T’s orange pepper and ginger sugar elevate this dish to something that feels fancy….in literally no time at all
Recipe for Grilled Orange Pepper Tuna and Caramelized Ginger Baby Bok Choy
2 large yellow fin tuna steaks 1 tbsp S&T orange pepper, cracked 2 tbsp olive oil 1 tsp fleur de sel 4 baby Bok Choy, halved 1 1/2 tbsp butter 1 tsp grated fresh Ginger 2 tsp S&T ginger sugar
Heat stovetop grill pan to searing hot.
Wash and dry tuna steaks. Generously pepper and salt both sides of the fish. Drizzle with olive oil. Sear tuna steaks on grill pan 3-5 minutes per side depending on thickness and desired doneness.
Blanche halved Bok Choy in deep dish sauté pan filled with boiling water for 3 minutes. Drain and remove.
Melt butter over low flame. Add sugar and Bok Choy cut side down. Add grated fresh ginger. Caramelize until tender and browned on bottom approximately 3 minutes. Serves 4. Serve with rice and charred scallions.