Another Asian inspired Fresh Tuna recipe, we love the flavours and textures of this one, something filling, yet different for a Spring evening, served with coriander noodles.
Serves 4
Prep time: 30 minutes
Cooking time: 3 minutes
Ingredients
- 4 x 170g (6oz) fresh tuna steaks (or frozen)
- 4 x 15ml spoon (4 tablespoons) soy sauce
- 2cm piece ginger, grated
- 2 x 15ml spoon (2 tablespoons) rice wine
- 125g (4.5oz) egg noodles
- 2 x 5ml spoon (2 teaspoons) sesame oil
- 2 x 15ml spoon (2 tablespoons) coriander
- 115g (4oz) sesame seeds
- 2 x 15ml spoon (2 tablespoons) vegetable oil
Method
- Mix together the soy sauce, ginger and rice wine in a shallow dish. Add the tuna steaks and turn them over in the marinade a few times until well-coated. Leave to marinate for up to 30 minutes.
- Cook the noodles as per packet instructions, drain and toss with the sesame oil and coriander. Set aside and keep warm.
- Sprinkle the sesame seeds onto a plate. Remove the tuna from the marinade and roll the sides of the tuna in the seeds until they are covered. In a large, pan, heat the vegetable oil over a moderately high heat. Cook each steak for 1-2 minutes on each side.
- Pour any remaining marinade into a small pan and bring the boil.
Spoon the noodles onto a plate, top with the tuna and pour over the heated marinade.
