My Cart

topmenuspicesnherbstopmenublendstopmenusaltandpeppertopmenuteatopmenugiftsettopmenusugartopmenuaccessories

Grilled Orange Pepper Tuna with Ginger Caramelized Baby Bok Choy

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 2093
  • Print, Email

 

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

Cooking

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.

Bon Appetit!

Lynn Cardin

 

 

Log In or Register

fb iconLog in with Facebook