Tonno del Chianti with a Spicy Asian Twist

Ingredients

In this adaptation, the original Italian Tonno del Chianti is transformed by incorporating the bold flavors and spices of Singaporean and Malaysian cuisine. The dish now features a marinade infused with soy sauce, ginger, garlic, and chili, which adds a spicy kick and a touch of Asian flair. Additionally, the traditional Italian accompaniments are replaced with fragrant jasmine rice, enhancing the overall fusion of flavors. We alse have the original recipe for Tonno del Chianti, so you can check it out.

• 4 tuna steaks (150g each) 4 tuna steaks (150g each)
• 4 tablespoons soy sauce (60ml) 4 tablespoons soy sauce (60ml)
• 2 tablespoons ginger paste (30g) 2 tablespoons ginger paste (30g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 cup Chianti wine (240ml) 1 cup Chianti wine (240ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, ginger paste, minced garlic, and chopped red chilies. Mix well.
2. 2.
   Place the tuna steaks in a shallow dish and pour the marinade over them. Ensure the steaks are evenly coated. Let them marinate for 30 minutes in the refrigerator.
3. 3.
   Heat the vegetable oil in a skillet over medium-high heat. Remove the tuna steaks from the marinade, allowing any excess marinade to drip off, and sear them for 2-3 minutes on each side until they are cooked to your desired level of doneness. Set aside.
4. 4.
   In the same skillet, add the Chianti wine and honey. Bring the mixture to a simmer and cook until it reduces to a thick sauce consistency, about 5 minutes.
5. 5.
   Return the seared tuna steaks to the skillet and coat them with the Chianti reduction. Cook for an additional minute to allow the flavors to meld together.
6. 6.
   Serve the Tonno del Chianti with a Spicy Asian Twist over a bed of fragrant jasmine rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Tuna steaks — Ensure the tuna steaks are fresh and of high quality for the best flavor and texture.
• Chianti wine — Use a good-quality Chianti wine to enhance the richness of the sauce.
• Jasmine rice — Rinse the jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier kick, add more chopped red chilies to the marinade.
• Adjust the cooking time based on the thickness of the tuna steaks to ensure they are cooked to your desired level of doneness.
• Serve the dish with a side of pickled vegetables to add a refreshing contrast to the spicy flavors.

Serving advice

Serve the Tonno del Chianti with a Spicy Asian Twist hot, with the fragrant jasmine rice as a base. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the seared tuna steaks on a plate, drizzle the Chianti reduction over them, and sprinkle fresh cilantro on top. Place a mound of jasmine rice alongside the tuna steaks for an elegant presentation.