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Roasted tuna steaks with tomato and pepper compote

Ingredients for 4 portions

Per portion: 745 kJ / 178 kcal

  • 2 tuna steaks (150 g each, 2 cm thick) without skin
  • 600 g tomatoes
  • 250 g onions
  • 1 red pepper
  • 1 yellow pepper
  • 20 g fresh ginger
  • 1 ts olive oil
  • 4 ts Kikkoman Chili Ponzu sauce 


Preparation time: 50 mins

Peel the ginger, grate it in a deep plate and add 2 ts of Chili Ponzu sauce. Mix and add the tuna steaks, turn them into the sauce. Let marinate during 1 hour into the fridge (turn them time to time).

Peel and cut the tomatoes in quarters. Trim and slice the onions. Cut the pepper in two, remove the seeds and cut the pulp in 1/2 cm slices.

Heat the oil in deep pan, add the onions and cook 3 minutes, while turning often. Add the peppers, turn and cook 5 minutes, add the tomatoes, 2 ts of Chili Ponzu sauce. Turn and cook at medium heat 30 minutes.

When the compote is cooked, remove the tuna from the marinade and place it in a pan. Cook the tuna at high heat 1 minute on each side. Remove the fish from the pan, pour the marinade in the pan, make it boiled, let it reduced and remove it from the heat. 

Dress by putting the compote into the plates, add the tuna and drizzle with sauce.