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Tuna with oriental flavors

Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

4
fresh tuna steaks
5 mL
chopped fresh ginger
1 tsp.
15 mL
rice vinegar or sake
1 tbsp.
3
green onions,
500 mL
baby bok choy,
2 cups
60 mL
vegetable broth with no salt added
¼ cup
15 mL
sodium-reduced soy sauce
1 tbsp.
15 mL
sesame oil
1 tbsp.
½
package vermicelli rice noodles,

Directions

Step 1
Preheat oven to 190°C (375°F)
Step 2
Divide the tuna, ginger, rice vinegar, and half the green onions onto four sheets of aluminum foil. Close each into a tightly sealed papillote and bake in the oven about 20 minutes.
Step 3
At the end of cooking, blanch the bok choy for just a few minutes.
Step 4
In a saucepan, bring the vegetable broth to a boil, add soy sauce, and simmer for 2 or 3 minutes.
Step 5
Divide the bok choy onto 4 plates. Place the tuna steaks on top, garnish with remaining green onions, and pour sauce over the tuna.
Step 6
Drizzle with sesame oil and serve with vermicelli noodles.