Tuna with pak choi







Cook Time

70-75 Min


  • 4 tuna fillets, about 175g/6oz each
  • 3 fresh red chillies, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 225ml/8fl oz red wine
  • 1 tablespoon olive oil
  • 200g/7oz pak choi, coarsely chopped
  • 100g/4oz button mushrooms, halved lengthways
  • salt and freshly ground black pepper
  • Put the pieces of tuna in a single layer in a glass or ceramic dish. Sprinkle the chillies and garlic over the tuna, and pour the wine over the top. Cover and marinate in the refrigerator for 1 hour.
  • Lift the tuna out of the marinade, drain on kitchen paper and season with a little salt.
  • Pour the marinade into a small pan, season with salt and pepper, then simmer for a few minutes until reduced by about half. Remove from the heat, cover and keep warm.
  • Heat a ridged cast-iron grill pan until very hot. Dip a wad of kitchen paper in oil, and wipe it over the hot pan. Put the tuna in the pan, and chargrill for 3–4 minutes.
  • Heat the remaining oil in a wok or large deep frying pan until very hot. Add the pak choi and mushrooms, and stir-fry over a high heat for about 3 minutes. Season with salt and pepper.
  • To serve, cut the tuna fillets in half, mound the vegetables on warmed plates and top with the tuna and marinade. Serve hot.
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