Ingredients
- 4 responsibly sourced, fresh tuna steaks, weighing about 150 g (5 oz.) each
- Sesame seeds, for sprinkling
- For the marinade
- 1 shallot, finely chopped
- 3 garlic cloves, sliced
- 3 Tbsp. vegetable oil
- 1 tsp. ground turmeric
- A large pinch of dried chilli flakes
- 2.5 cm (1 inch) piece of fresh ginger, peeled and finely grated
- 4 Tbsp. Bonne Maman Orange Marmalade
- 3 Tbsp. Ketjap Manis or sweet soy sauce
- 1 Tbsp. Thai fish sauce
- Cooked rice noodles
- Stir-fried green vegetables
- Lime wedges
Fry the shallot and garlic in the oil until soft and golden brown. Stir in the turmeric, chilli flakes and ginger and cook for a further minute before removing from the heat and adding the remaining marinade ingredients. Stir well and leave to cool.Put the tuna into a shallow, non-metallic dish and spoon over the marinade. Cover and leave to marinate in the fridge overnight.Lift the tuna from the marinade, brushing off any excess. Put the marinade in a small saucepan and bring to a boil. Bubble for 2-3 minutes and set aside.Cook the tuna on a preheated griddle or frying pan over high heat for 2-3 minutes on each side until deep golden and glazed. Sprinkle the steaks with sesame seeds and serve with rice noodles, some stir-fried green vegetables, wedges of lime and the hot marinade.
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