Blackened Tuna Steaks with Sweet Chilli Glaze

  • 4 fresh tuna steaks, weighing about 150 g each
  • Sesame seeds, for sprinkling


For the Marinade

  • 1 shallot, finely chopped
  • 3 garlic cloves, sliced
  • 3 tbsp vegetable oil
  • 1 tsp ground turmeric
  • A large pinch of dried chilli flakes
  • 2.5 cm piece of fresh ginger, peeled and finely grated
  • 4 tbsp Bonne Maman Orange Marmalade
  • 3 tbsp of Sweet Soy sauce
  • 1 tbsp Fish Sauce

To Finish

  • Cooked rice noodles
  • Stir Fried green vegetables
  • Lime wedges
  1. Fry the shallot and garlic in the oil until soft and golden brown. Stir in the turmeric, chilli flakes and ginger and cook for a further minute before removing from the heat and adding the remaining marinade ingredients. Stir well and leave to cool.
  2. Put the tuna into a shallow, dish and spoon over the marinade. Cover and leave to marinate in the fridge overnight.
  3. Lift the tuna from the marinade, brushing off any excess. Put the marinade in a small saucepan and bring to the boil. Bubble for 2-3 minutes and set aside.
  4. Cook the tuna on a preheated grill or frying pan over a high heat for 2-3 minutes on each side until deep golden and glazed. Sprinkle the steaks with sesame seeds and serve with rice noodles, some stir-fried green vegetables, wedges of limes and the hot marinade.