In just a handful of ingredients, this Grilled Tuna Steaks with Soy-Mustard Sauce recipe manages to convey a whole range of flavors and textures, especially combined with the grilled baby bok choy, this smaller variety is more tender than the mature version. And enough can’t be said about the health benefits of this veggie!
Bok choy is a type of Chinese cabbage that doesn’t look like the typical cabbage. Instead, it has dark green leaves connected to white stalks. One cup has just 9 calories and barely a trace of fat, yet delivers protein, dietary fiber and almost all the essential vitamins and minerals. It is in the top three on the Aggregate Nutrient Density Index, meaning it delivers one of the highest levels of nutrients per calorie compared to other foods.
And that’s not all. It’s also one of the top anti-inflammatory foods on the planet, making it a vital piece of the healthy lifestyle puzzle. Its mild, sweet flavor and crispy texture make it a great addition to any dish, as well as an alternative to other leafy greens. Think kale is too bitter? Can’t eat collard greens without adding salt? Bok choy may be your new go-to superfood.
Keep in mind, it can often be gritty so I find slicing it half lengthwise and then placing it, cut side down, in a bath of cold water helps loosen and grit—your kitchen sink comes in handy for that. Dirt tends to collect toward the base of the stems.
Usually Sichuan peppercorns come whole so you’ll need to grind them down in a spice blender or mortar and pestle.
Grilled Tuna Steaks with an Asian Flair
- 2 Tbsp. Dijon mustard
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. shallots, minced
- 1 Tbsp. fresh lime juice
- 1/2 tsp. sesame oil
- 2 Tbsp. Sichuan peppercorns, finely ground
- 1/2 tsp. salt
- 6-8 baby bok choy, split in half lengthwise, rinsed well
- 2 Tbsp. olive oil
- 2 10-oz. tuna steaks, 1″ thick
- Salt and pepper
- Combine the mustard, soy sauce, ginger, shallots, salt, sesame oil and the lime juice.
- Put the tuna steaks in a ziploc bag along with the 2/3 of the marinade, seal bag. Reserve remaining third for basting.
- Carefully massage the bag to avoid breaking up the fish and to make sure they are completely covered. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Heat grill to medium high.
- Meanwhile, slice bok choy in half lengthwise, rinse the bok choy well and pat dry. Place on a rimmed baking sheet, drizzle with olive oil, salt and pepper on both sides.
- Remove fish from ziploc onto a platter and discard the marinade.
- Grind the Sichuan peppercorns in a spice grinder and sprinkle it both sides of the tuna.
- Place the bok choy over direct heat for a couple of minutes on each side to char, then move over to indirect heat side of grill.
- Add the tuna steaks to the hot grill and cook over direct heat for about 4 minutes each side for medium rare, 125°.
- Remove the tuna and veggies from the grill onto individual plates and serve immediately. Place reserved marinade on table to spoon over fish, if desired.