Roasted Tuna Steaks with Tomato and Pepper Compote

Preparation

Peel the ginger, grate it into a deep plate or dish and add 2 tsp. of Ponzu Chili. Mix and add the tuna steaks, turning them over to coat them entirely with the sauce. Leave to marinate for 1 hour in the fridge (turning from time to time).

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

Heat the oil in deep pan, add the onions and cook for 3 minutes, turning often. Add the peppers, and cook 5 minutes, turning often. Add the tomatoes and 2 tsp. of Kikkoman Ponzu Chili – Citrus Seasoned Soy Sauce. Stir and continue cooking at medium heat for 30 minutes.

When the compote is cooked, remove the tuna from the marinade and cook it in a frying pan at high heat for 1 minute on each side. Remove from the pan. Pour the marinade into the pan, bring to the boil, reduce and remove from the heat. 

Plate up the compote, put the tuna on top and drizzle with sauce.