Thon et bok choy grilleé à la japon


This main dish is another winner from Olive Magazine. Aside from the marinade time it is lightening fast to prepare. And honestly, I think you could skip the marinade time and just broil right after you pour the marinade over the tuna. The original recipe called for grilling the tuna & bok choy, however, we only have a charcoal grill and I wasn’t up for depending upon it during a dinner party. Thus, we broiled instead. I’ll do a separate post on broiling but I’m finding it to be one of my favorite cooking methods lately.

Japanese-style Tuna & Bok Choy
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 6
The teriyaki marinade adds enough flavor to make this dish interesting but doesn’t distract from the tuna. The bok choy makes a crunchy and zesty foil for the rich fish.
  • 4 Tablespoons soy sauce
  • 3 Tablespoons cane sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 6 tuna steaks
  • 3 baby bok choy bunches, halved
  • 2 large limes
  • 2 scallions, thinly sliced diagonally
  • 1 Tablespoon toasted sesame seeds
  1. Combine soy sauce & sugar in a small saucepan and heat until sugar is dissolved. Remove from heat & add the garlic & sesame oil. Cool slightly then pour over tuna steaks. Let steaks marinate for 1 hour.
  2. Preheat broiler. Broil each tuna steak 1 min per side for rare, 2 min per side for medium. Broil the bok choy halves, cut side facing broiler, for 2-3 minutes. Put in a bowl and squeeze lime juice over bok choy. Sprinkle sesame seeds & scallions on top.


2 comments on “Thon et bok choy grilleé à la japon

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