Szechuan‑Style Spicy Tuna Steak with Bok Bok

Ingredients

• 600 g Tuna steak
• 2 tablespoons Fermented black bean paste (doubanjiang)
• 1 teaspoon Sichuan peppercorns
• 3 Garlic cloves, minced
• 2 tablespoons Olive oil
• 300 g Fresh bok bok (Chinese cabbage), sliced
• 3 Scallions, sliced
• 1 tablespoon Soy sauce (low-sodium)
• 1 teaspoon Fresh ginger, grated
• ½ teaspoon Black pepper

Instructions

1. 1

   In a bowl, combine fermented black bean paste, Sichuan peppercorns, minced garlic, grated ginger, soy sauce, black pepper, and 1 tablespoon olive oil; whisk to form a smooth marinade.

2. 2

   Pat the tuna steaks dry, then coat them evenly with the marinade. Let them sit at room temperature for 15 minutes while you prepare the vegetables.

3. 3

   Heat a grill pan or outdoor grill over medium‑high heat; brush with the remaining 1 tablespoon olive oil. Grill the tuna steaks 3‑4 minutes per side for medium‑rare, or longer to desired doneness. Remove and let rest 5 minutes before slicing.

4. 4

   While the tuna rests, in a large skillet heat a splash of olive oil over medium heat, add sliced bok bok and sauté 4‑5 minutes until tender‑crisp. Stir in sliced scallions and season with a pinch of salt.

5. 5

   Plate the sautéed bok bok, top with sliced tuna, and drizzle any remaining pan juices over the dish. Serve immediately.