Tuna with a soy, ginger and chilli glaze with bok choi

Ingredients

For the tuna
4 x 350g/12oz tuna steaks
salt and freshly ground black pepper
2 tbsp sunflower oil
6 tbsp dark soy sauce
4 tbsp balsamic vinegar
1 garlic clove, finely chopped
2½cm/1in piece fresh root ginger, very finely chopped
1 medium hot red chilli, seeds removed, finely chopped
4 fresh coriander springs, to garnish
For the bok choi and sauce
450g/1lb small heads bok choi, halved lengthways
½ tsp toasted sesame oil
2½cm/1in piece fresh root ginger, very finely chopped
¼ tsp salt
1 tsp cornflour
1 tsp water
For the shallots
2 small shallots, finely sliced into rings
4-6 tbsp olive oil

Method

1. For the tuna, season the tuna steaks lightly on both sides with salt and freshly ground black pepper.
2. Heat the oil in a large pan over a high heat. Add the tuna steaks and sear them for 30 seconds on each side.
3. Remove the pan from the heat and add the soy sauce, balsamic vinegar, garlic, ginger and chilli.
4. Reduce the heat to medium, return the pan to the heat with the tuna and cook for about three minutes, or until the tuna is just cooked through.
5. For the bok choi and sauce, bring a large pan of salted water to the boil, add the bok choi and cook for three minutes.
6. Remove the bok choi using a large slotted spoon and keep warm on a plate. Pour 150ml/5fl oz of the cooking water into a small pan.
7. Add the sesame oil, ginger and salt to the reserved bok choi cooking liquid and bring to the boil.
8. Whisk together the cornflour and water in a small bowl, then whisk this mixture into the liquid. Simmer for one minute, or until thickened. Keep warm.
9. For the shallots, wash the shallot rings in cold water, then drain well and pat dry. Heat the oil, add the shallots and fry until golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
10. To serve, divide the bok choi among four warmed plates and spoon over some of the sesame and ginger flavoured sauce.
11. Cut the tuna in half and placeon top of the sauce. Garnish with the coriander springs and crisp shallots.