Chilli-garlic tuna with mushroom broth

Recipe by Jason Li, China

Using sustainable sourced seafood

When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.

Prep time

5 mins

Cooking Time

15 mins

Serves

Ingredients

200 grams of fresh tuna (yellowfin)
30 grams Laoganma (or similar) spicy chilli crisp sauce
40 grams shiitake mushrooms
5 grams garlic flakes
10 grams leek
5 grams red chili rings
3 grams oyster sauce
3 grams light soy sauce
10 grams sugar
300 grams chicken stock or soup (freshly made or canned)
10 grams cooking oil
2 grams sesame oil

Ingredients

Method

Prepare the tuna: Slice the tuna at 45 degrees angle on both sides to help the flavor absorb better.
Heat the oils: In a pan, heat the sesame oil and cooking oil. Once hot, stir-fry the garlic slices and leek slices until fragrant.
Add the sauce: Add the chilli crisp sauce (or your preferred chili sauce) and continue stir-frying until the sauce becomes fragrant.
Cook the tuna and mushrooms: Add the tuna and mushrooms to the pot along with fresh chicken stock (or canned chicken soup). Simmer gently for 10 minutes, turning the tuna to cook both sides evenly.
Don´t overcook it: As you cook, be careful not to overcook the tuna to preserve its quality and flavor.
Serve: Once the tuna is cooked, transfer it and the sauce to a plate and garnish with thinly sliced red chilli rings for a final touch.