Tuna Steaks with Pak Choi
4 x 125g/4oz tuna steaks
5cm/2in piece fresh root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp olive oil
2 tbsp soy sauce
juice of 1 orange
2 tbsp chopped fresh parsley
300g/11oz pak choi (bok choy), leaves separated and base sliced
ground black pepper
boiled rice to serve
1 Put the tuna steaks in a shallow dish with the ginger, garlic, oil, soy sauce, orange juice and parsley. Add a grinding of black pepper. Turn the tuna over in the marinade.
2 Heat a ridged griddle pan until really hot. Add the tuna steaks and marinade and cook for 2–3 minutes on each side until just cooked. Remove the tuna and keep warm.
3 Add the pak choi to the pan and cook, turning occasionally, for 1–2 minutes until just wilted but still firm.
4 Serve the tuna and pak choi on four warmed serving plates with some boiled rice.