L’Artisan: BBQ Spicy Shichimi Tuna with Ginger-Soy Sauce
Bok Choy, Oyster Mushrooms & Calrose Rice
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Say the magic words: shichimi togarashi! The Japanese seven spice blend is an enchanting mix of chili peppers, orange peel, sesame seeds and seaweed. It perfumes gorgeous ruby-red tuna steaks as they sizzle on the grill, brushed with a slick sauce of soy, honey and ginger. When the fish is gently crusted from the heat, it slips onto a plate with charred bok choy and oyster mushrooms. Calrose rice makes sure this culinary spell sticks.
We will send you:
- 2 Wild-caught tuna steaks
- 225g Baby bok choy
- 15ml Ginger paste
- 115g Oyster mushrooms
- 2 Garlic cloves
- 30ml Rice vinegar
- 160g Calrose rice
- 30ml Soy sauce (low sodium)
- 14g Honey
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, seaweed, white sesame seeds, Japanese pepper, ginger)
Contains: Tuna, Sesame, Soy, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
3 g
Saturated Fat
1 g
Sodium
1180 mg
Total Carb
86 g
Sugars
13 g
Protein
46 g
Fibre
6 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Mince the garlic. In a small bowl, make the sauce by combining the honey, vinegar, soy sauce, ginger (start with ½), garlic (start with ½) and ⅓ of the shichimi togarashi.
Grill the vegetables
In a medium bowl, combine the mushrooms, bok choy, a drizzle of oil and ¼ of the sauce. Add the vegetables to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 3 to 5 min., until tender. Return to the bowl and reserve the grill pan, if using.
Grill the tuna
Pat the tuna* dry with paper towel; season with the remaining shichimi togarashi and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, brushing with ½ the remaining sauce, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the rice and vegetables between your plates. Top the rice with the tuna. Spoon the remaining sauce over the vegetables. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
