Ginger-Chilli Tuna with Asian Plum Sauce


“This tasty Asian-inspired recipe, is perfect for  summertime dining”



1tbsp toasted sesame oil or vegetable oil
2 fresh tuna steaks (or thawed frozen ones)
6 spring onions, trimmed and sliced
1 red chilli, deseeded and thinly sliced
2cm fresh root ginger, peeled and thinly sliced
1 small garlic clove, thinly sliced
4 South African plums, pitted and thinly sliced
2 heads of pakchoi, roughly chopped
Few drops soy sauce and/or fish sauce
Salt and freshly ground black pepper
Lime wedges and sesame seeds, to garnish

Plum Sauce

300g South African plums, pitted and chopped
I small red onion, chopped
2tbsp soy sauce
100ml rice vinegar or white wine vinegar
150g caster sugar
2 star anise


Put all the ingredients into a saucepan and simmer gently for 20 minutes until the plums are very soft. Remove the star anise, then blend the ingredients together to make a smooth sauce. Keep a sterilised bottle and refrigerate.

Heat the sesame or vegetable oil in a large frying pan or wok and add the tuna steaks, cooking them for 1-2 minutes per side, or according to your preference. Remove and cover with foil to rest for 5 minutes while you make the stir fry.

Add the spring onions, chilli, ginger and garlic to the frying pan or wok with the plums and pakchoi. Stir-fry for 3-4 minutes, season with a few drops of soy sauce and/or fish sauce and a little salt and pepper, then transfer to warm plates with the tuna steaks. Sprinkle with sesame seeds and drizzle with the plum sauce. Serve, garnished with lime wedges.

 Recipe from: South African Fruit

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