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Ingredients
- 4 tuna fillets, about 175g/6oz each
- 3 fresh red chillies, thinly sliced
- 2 garlic cloves, thinly sliced
- 225ml/8fl oz red wine
- 1 tablespoon olive oil
- 200g/7oz pak choi, coarsely chopped
- 100g/4oz button mushrooms, halved lengthways
- salt and freshly ground black pepper
Instructions
- Put the pieces of tuna in a single layer in a glass or ceramic dish.
Sprinkle the chillies and garlic over the tuna, and pour the wine over the
top. Cover and marinate in the refrigerator for 1 hour. - Lift the tuna out of the marinade, drain on kitchen paper and season with
a little salt. - Pour the marinade into a small pan, season with salt and pepper, then
simmer for a few minutes until reduced by about half. Remove from the
heat, cover and keep warm. - Heat a ridged cast-iron grill pan until very hot. Dip a wad of kitchen
paper in oil, and wipe it over the hot pan. Put the tuna in the pan, and
chargrill for 3–4 minutes. - Heat the remaining oil in a wok or large deep frying pan until very hot.
Add the pak choi and mushrooms, and stir-fry over a high heat for about
3 minutes. Season with salt and pepper. - To serve, cut the tuna fillets in half, mound the vegetables on warmed
plates and top with the tuna and marinade. Serve hot.
