Seared Tuna on Warm Pak Choi with Honey and Lime Dressing

Enjoy a sophisticated fish dish with Antony Worrall Thompson's fusion recipe for seared tuna served with a citrus honey dressing
By Antony Worrall Thompson
Seared Tuna on Warm Pak Choi with Honey and Lime Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 450 g pak choi
  • 4 tuna steaks, each 175g
  • 4 tbsp vegetable oil
  • 4 tbsp sesame oil
  • 2 tsp finely chopped ginger
  • 4 cloves garlic, finely chopped
  • 4 pinches of dried red chilli flakes
  • 4 tbsp soy sauce

For the honey and lime dressing:

  • 8 tsp honey
  • 4 small red chillies, chopped
  • grated zest and juice of 4 limes
  • 4 tbsp walnut oil
  • 4 tbsp extra virgin olive oil
  • black pepper
  • 2 tbsp finely chopped coriander


1. Bring a large pan of salted water to the boil. Add the pak choi and blanch for 1 minute. Drain, cool and quarter each head of pak choi.

2. Preheat a griddle pan until very hot. Brush the tuna steaks with a little of the vegetable oil. Place the tuna on the hot griddle pan and sear for 2 minutes on each side. Set aside to rest.

3. Preheat a wok until very hot. Add the remaining vegetable oil and sesame oil and heat through.

4. Add the ginger, garlic, chilli flakes and pak choi and stir-fry for 2 minutes.

5. To make the dressing, mix together the honey, chillies, lime zest and juice, walnut oil and extra-virgin olive oil. Season with salt and freshly ground pepper.

6. Place the stir-fried pak choi on a serving dish. Finely slice the seared tuna steaks and place on top of the bok choi.

7. Drizzle the honey dressing over the tuna, sprinkle with the coriander and serve.

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