BBQ Tuna steaks in Black Bean sauce with fresh herb salad
Cooking time: 10 minutes
Serves 4
Degree of difficulty: easy
Ingredients:
- 4 x 2cm thick, small-medium tuna steaks
- 6 tablespoons Changs black bean sauce
- 1 clove garlic, crushed
- 1 teaspoon sugar
- 1 medium red chilli, seeds removed and sliced, or more to taste
- Salad:
- 1 bunch coriander (leaves only)
- ½ bunch flat leaf parsley (leaves only)
- ½ bunch basil or Thai basil (leaves only)
- 1 small red onion, peeled and very finely sliced
- 1 teaspoon Changs sesame oil
- 1 teaspoon rice vinegar or 2 teaspoons lime juice
Marinate the tuna in the garlic and 2 tablespoons of Changs black bean sauce for thirty minutes.
Heat the char grill to hot and cook the steaks for a couple of minutes each side, leaving them still rare or at least pink in the centre.
In a small saucepan, dissolve the sugar in the remaining Changs black bean sauce and stir through the chilli.
Mix all the salad ingredients in another bowl.
Cut each tuna steak in half and arrange on plates, spooning over the black bean chilli sauce and placing a little of the salad by the side of the tuna.
