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…
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.
Next cut the bok choy in half lengthways and coat with the icing sugar, oil and wine.
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.
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.
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!).
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.
All done! And healthy (except for the soy sauce maybe).