Page 291 - YC Cooking School

Saucepan

Griddle pan

What to do:

1. Remove the tuna steaks from the fridge at least an hour before cooking them. Note:
It’s important that the steaks are at room temperature.
2. Bring the chicken stock to the boil, add the cauliflower florets and cook until tender or
most of the liquid has evaporated.
3. Using a handheld blender, add the knob of butter and puree the cauliflower florets
until smooth. Season with a little salt.
4. Heat the grape seed oil in a frying pan and stir-fry the bok choy for a couple of

minutes or until the leaves begin to wilt, but the stems still have a slight bite.
5. Season with salt and add the garlic, stir-frying for a further 30 seconds. Note: Be
careful not to burn the garlic.
6. Place the soy sauce, mirin and chili in a small saucepan and simmer for a few minutes
or until the sauce has reduced enough to coat the back of a spoon.
7. Heat a griddle pan until hot. Brush the tuna steaks with a light coating of oil, and
season with salt and pepper.

8. Sear the steaks for about 1 minute per side. Note: You want the middle to still remain
uncooked and tender.
9. Serve the tuna immediately, with a side serving of cauliflower puree, bok choy and a
drizzle of soy and mirin sauce.

© Recipe copyright of Kamini Pather

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