Asian-style steamed tuna
Asian-style steamed tuna

Preparation time 10 minutes

Total time: 1 hour

Serves 4

Ingredients

  1. 4 fresh tuna steaks
  2. 5 mL (1 tsp.) chopped fresh ginger
  3. 15 mL (1 tbsp.) rice vinegar or sake (rice wine)
  4. 3 green onions, sliced
  5. 500 mL (2 cups) baby bok choy, sliced lengthwise
  6. 60 mL (¼ cup) vegetable broth with no salt added
  7. 15 mL (1 tbsp.) sodium-reduced soy sauce
  8. 15 mL (1 tbsp.) sesame oil
  9. ½ package vermicelli rice noodles, cooked

Directions

  1. Preheat oven to 190°C (375°F).

  2. Divide the tuna, ginger, rice vinegar, and half the green onions onto four sheets of aluminum foil. Close each into a tightly sealed papillote and bake in the oven about 20 minutes.

  3. At the end of cooking, blanch the bok choy for just a few minutes.

  4. In a saucepan, bring the vegetable broth to a boil, add soy sauce, and simmer for 2 or 3 minutes.

  5. Divide the bok choy onto 4 plates. Place the tuna steaks on top, garnish with remaining green onions, and pour sauce over the tuna.

  6. Drizzle with sesame oil and serve with vermicelli noodles.

Aide-gourmet tip: Replace tuna with pork tenderloin and reduce oven temperature slightly to 180°C (350°F).

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