by Lee Kum Kee
Tuna is a very lean fish and tends to dry out quickly on the grill. While marinating and applying oil to the fish will help reduce this, if you cook tuna beyond medium rare it will be dry. Tuna is a great fish for grilling and is very unlike most any fish you have ever cooked. It is truly unique and well worth the effort, especially considering how easy it is.
- 500 grms Tuna Loin (center cut)
- 75 grms Lee Kum Kee Char Siu Sauce
- 10 grms Spring Onions; shredded
- 5 grms Ginger; grated
- 25 grms Lee Kum Kee Char Siu Sauce
- 30 mL Chicken Stock
- Salt and Pepper; to taste
- Cilantro
- Chili Oil
1. Cut tuna loin into 100g logs and marinate in char siu sauce. Let it sit for 3 hours before using.
2. For the sauce, place char siu sauce and stock in pan. Heat to dilute then cool. Adjust seasoning with salt and pepper if needed.
3. Pan sear tuna logs in a hot pan for 30 seconds per side. Rest in a cool area for 3 minutes before slicing.
4. Slice into sushi style pieces and lay on plate. Sprinkle with spring onions and ginger then drizzle sauce over the top. Top with cilantro and drizzle with chili oil.
2. For the sauce, place char siu sauce and stock in pan. Heat to dilute then cool. Adjust seasoning with salt and pepper if needed.
3. Pan sear tuna logs in a hot pan for 30 seconds per side. Rest in a cool area for 3 minutes before slicing.
4. Slice into sushi style pieces and lay on plate. Sprinkle with spring onions and ginger then drizzle sauce over the top. Top with cilantro and drizzle with chili oil.
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