Seared Tuna with Bok Choy and Fried Rice

I have a new plate. Yes a plate. I can’t afford a KitchenAid food mixer. I don’t have the space for a pasta press. I owned a bamboo steamer once but it attracted an unpleasant sheen of greasy dust (or maybe that should read dusty grease) and in the end I chucked it.

I can’t even find the crappy cheese grater we bought at the BBC Good Food Show last year. Not that I want to use it; the only thing it could actually grate was thin air and I can’t find a recipe that requires grated thin air.

Anyway back to my new plate; it’s rectangular and white. I like it. It enables you to present your creation in an orderly manner – i.e. in a row, one thing after another.

With a round plate you tend to have to pile everything up in the middle, or you have to arrange things around the plate and it can quickly end up looking like you just threw the food at the plate and kind of hoped that everything would find it’s natural position all on its own.

Which of course it can’t because it’s all (hopefully) dead, and therefore inanimate.

So that’s why I like my new plate. And nice plates need nice things to put on them – so I went for something simple. Tuna is simple – doesn’t need much doing to it and lends itself nicely to flavours from the Orient…

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For the Tuna

  • 2 fresh tuna steaks
  • 4 tbsp soy sauce
  • 1 tbsp dark brown soft sugar
  • 1 tbsp olive oil
  • 1 clove garlic, chopped

For the Bok Choy

  • 2 heads bok choy
  • ½ tbsp icing sugar
  • 1 tbsp olive oil
  • The left over marinade from the tuna steaks
  • ½ glass madeira wine
  • ¼ pint of vegetable stock (cube will do fine)

For the Rice

  • Couple of cups of long grain rice, cooked until just firm and then cooled
  • Handful frozen peas
  • 2 eggs, beaten
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 red chilli, finely chopped
  • 1 red onion, chopped
  • 1 pinch of saffron, soaked in 4 tbsp hot water
  • 4 or 5 tbsp soy sauce

First create the marinade by heating the soy, oil, garlic and sugar in a pan until the sugar has melted then allow to cool. Add the steaks and marinate for about an hour in the fridge.

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Next cut the bok choy in half lengthways and coat with the icing sugar, oil and wine.

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Now fry the garlic and chilli in some oil, then add the onion and gently fry until soft. Add the peas and rice and saffron.  Stir fry for a bit. Move the rice to one side of the pan and add the egg to the space. Cook and stir a bit and once it begins to set stir the egg into the rice.

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Add the soy.

For the bok choy, get a pan and heat the oil. Add the veg and fry. Pour in the remaining marinade from the tuna and the stock and simmer for about 7 mins.

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To cook the tuna, heat a griddle until it’s smoking then cook the fish for 2 to 3 minutes each side to your liking (I like mine rare!).

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Now it’s time to plate up!. Get a food ring and fill with the rice. Top with a couple of slices of chilli. Place a tuna steak in the middle and two halves of bok choy next to it. Pour over the remaining sauce from the bok choy and garnish the tuna with some chopped chives.

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All done! And healthy (except for the soy sauce maybe).

30 thoughts on “Seared Tuna with Bok Choy and Fried Rice

  1. Love the new plate and the good sear on the tuna. I have that problem with accumulated cooking grease too 😦 A Korean friend clued me in: when storing, wrap it completely in cling film like those suitcases at the airport!

  2. Looks delicious. Love the bloggable plate, in fact my wife came back the other week with an assortment of one-offs she found in an ‘end of line’ sale. I blame tv! The chefy ring is of course mandatory in our house now….

    • I think, looking at Conor’s camera on your previous post, that the flash is the key to a good food photo – I have too much artificial light (under cupboard strip lights). But of i turn them off my flash isn’t strong enough and I don’t have enough natural light. So we either move to somewhere with more light or I get a better flash….mmmm

  3. Just after Christmas, I went out to the sales and came home with, yes, a white plate. The Wife was not impressed as I now have a growing collection of single plates and bowls that are used for nothing else but “that blog of yours”.
    Happy St. Patrick’s Day from Dublin, Ireland,
    Conor

  4. We’re on the same wavelength I think. Last weekend I went to a great place we have here called Home Goods & found some very cool white plates (I had to look up the shape of one that I bought & it’s a rhombus – who knew, but the balance is such that my husband swears at me every time he has to dry it). I’m mad that I forgot to look for those chef’s rings while I was there because I just made up some fried rice- tossed some chopped proscuitto on top which was very tasty. And tuna sounds really good right about now – we’ve had enough snow melt to get out to the grill without shoveling! I’m afraid what my husband would bring home if I asked him to pick up bok choy 🙂
    That all looks like a great meal & yes, I’d say very healthy unless you’re drinking a gallon of soy sauce.

  5. Looks so professional! The great thing about blogging is meeting new people, the bad thing about blogging is that often they live far away–too back you couldn’t have a Sampler Night of several of your dishes!

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