Recipe Cuisine: Chinese
Theme: Fast & Fab
Char Siu Tuna Steak Salad
By: Deborah Dean
Ingredients
- ~Char Siu Tuna~
- 2 x 200 g sashimi-grade tuna steaks
- 60 ml Lee Kum Kee Char Siu Sauce
- 20 ml Lee Kum Kee Premium Soy Sauce
- 15 ml Shaoxing wine
- 10 ml honey
- 5 ml sesame oil
- 1 clove garlic, finely grated
- 5 g fresh ginger, finely grated
- Neutral oil for searing
- ~ Greens & Herb Base ~
- 40 g mixed lettuce leaves
- 20 g Vietnamese mint leaves
- 20 g coriander leaves
- 20g Thai basil leaves
- 1 small red chilli, finely sliced
- 2 spring onions, finely sliced
- Dressing
- 20 ml lime juice (freshly squeezed)
- 10 ml fish sauce
- 10 ml rice wine vinegar
- 5 ml sesame oil
- 5 ml maple syrup
- ~ Garnish & Extra Touches ~
- 20 g roasted cashews, roughly crushed
- 1 teaspoon each of toasted white & black sesame seeds
- Lime wedges for serving
Product used in recipe
- LEE KUM KEE - CHAR SIU SAUCE
- LEE KUM KEE - SESAME OIL
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Whisk together Char Siu Sauce, soy sauce, shoaxing wine, honey, sesame oil, garlic, and ginger. Coat tuna steaks evenly and marinate for 10 minutes at room temperature. Reserve 1 tablespoons of the marinade for glazing. While marinating prep dressing and salad.
- Whisk lime juice, fish sauce, rice vinegar, sesame oil, and maple syrup until emulsified. Adjust balance to achieve sweet/salty/bright harmony. This will depend on your brands used.
- In a large bowl, gently toss mixed lettuce, Vietnamese mint, coriander, Thai basil and half the chilli and spring onion. Dress salad and arrange as a generous bed on both serving plates.
- Heat a heavy pan over high heat. Add the neutral oil. Remove tuna from marinade and sear for 1–1½ minutes per side for rare (adjust to preference). In the final 30 seconds, brush the reserved marinade over the tuna and allow it to caramelise slightly. Rest for 2 minutes before slicing.
- Slice tuna into thick, clean cuts and fan over the greens. Finish with roasted cashews & toasted sesame seeds, remaining chilli and spring onions. Serve with lime wedges for a fresh squeeze at the table.
