An amazing delicious piece of ahi tuna steak with an asian flare topped with a mix of peapods and matchstick carrots!
Marinate 3 pieces of ahi tuna in
1 tbsp fresh ginger and garlic puree
salt to taste
lemon pepper to taste
olive oil to stir fry the ahi tuna and the veggies
For the veggies
2 cups of peapods
11/2 cups of carrots
For the dipping sauce
4 tbsp of soy sauce
1 tbsp black vinegar
1 tbsp tamarind concentrate
5 tbsp sweet chilli sauce
1/2 tsp habanero chutney
for garnish
black and white sesame seeds
1/2 lime juiced
First marinate the ahi tuna with the ginger, garlic, salt, lemon pepper and black pepper, make sure and marinate both sides of the tuna.
In a hot pan add the olive oil in it and wait till it heats up well, mix all the sauces together and keep it on the side, place the tuna fish in the hot pan and grill both sides so they have nice grill marks on it, if you like it rare remove from pan if you want it well done then cover it with a lid and let it cook covered for about 3 to 4 min until you don’t see any pink in it. Once the tuna fish is done place it on the side to rest. Next in the same pan stir fry the peapods, and the carrots separately making sure to season it with lemon pepper, salt, and black pepper till they are nice and crispy. Place the tuna fish on a nice platter and add the veggies on it and garnish with the sauce we made, this sauce should be used as a dipping sauce. Garnish with black and white sesame seeds and splash it with some lime juice…

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