For the tuna steak, mix the soy sauce and vegetable soup with the cornstarch. Finely chop the lemon zest and garlic.
Briefly sauté garlic and cinnamon in peanut oil over low heat. Stir in soy sauce soup mixture, bring to a boil once and remove from heat.
Stir in the lemon zest. Blanch pak choi briefly in salted water, drain, and place in a bowl.
Pour half of the sauce over it. Preheat oven to 80 °C. Season the tuna steaks with salt and pepper and sear in a little peanut oil for 1 minute on each side.
Leave to rest in the oven for 5 minutes. Serve the tuna steaks with the pak choi and the remaining sauce.
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