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Tuna with Soy Sauce, Ginger and Chilli~92~116~99999 |
| Ingredients: 250g medium dried egg noodles 1 tbsp sunflower oil, for frying 175g thick tuna loin steaks 6 tbsp dark soy sauce 4 tbsp balsamic vinegar 1 clove garlic, very finely chopped 2.5cm piece fresh root ginger, very finely chopped 1 bird's eye chilli, seeded and very finely chopped 3 spring onions, cut into 5cm pieces and very finely shredded lengthways 1 tsp sesame oil |
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| Directions: 1. Bring a pan of salted water to the boil. Drop in the noodles, cover and take off the heat. Leave to soak for 4 minutes. 2. Meanwhile, heat a frying pan over a high heat until quite hot. Add the oil and tuna steaks and sear over a high heat for 30 seconds on each side. 3. Take the pan off the heat and add the soy sauce and balsamic vinegar. Simmer on low heat for 2 minutes. Turn the steaks over (be careful not to splash yourself!), sprinkle with the garlic, ginger and chilli and simmer for a further 1 minute. 4. Place the tuna on 4 warmed plates, spoon over the sauce and pile the spring onion shreds on top of each steak. Drain the noodles, tip them into a serving bowl and toss with the sesame oil. Serve with the tuna. |
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Prep Time: 15 Cook Time: 20 Serves: 4 Calories: 491 Carbs: Fat: 10 Protein: |
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Source: Tesco |
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