Sensational Seared Tuna with Thai Satay Stir-Fry
For me, midweek meals must be delicious, of course, but ultimately speedy and easy to prepare and this dish is exactly that.
I think people can be a bit scared of cooking tuna at home and most get their tuna out of a tin. However, if done right, tuna can be oh so much more than that! It really lends itself to Asian flavours and this particular recipe truly embraces that. The tuna is lightly marinaded in soy, garlic, ginger and honey before it is seared for a matter of minutes in a really hot pan. I like to serve my seared tuna with a heap of noodles and veg all delightfully coated in a sweet, spicy, sticky sauce. If you struggle to get hold of fresh tuna, the stir fry itself would be fantastic with salmon, chicken, beef or even tofu with it.
Sensational Seared Tuna with Thai Satay Stir-Fry
Serves 2
For the seared tuna:
2 tbsp dark soy sauce
1 garlic clove, finely chopped
2.5cm piece fresh ginger, peeled and finely chopped
1 tbsp clear honey
2 x 150g tuna steaks
For the stir fry:
2 tbsp crunchy peanut butter
2 tbsp sweet chilli sauce
1 tbsp soy sauce
100ml water
2 portions egg noodles
2 spring onions, sliced
1 garlic clove, finely chopped
2.5cm piece fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
2 red peppers, deseeded and chopped into chunks
2 carrots, peeled and chopped into chunks
oil
For the tuna, place the soy sauce, garlic, ginger and honey into a non-reactive bowl and add the tuna. Coat the tuna steaks in the marinade, cover and transfer to the fridge to marinate for about half an hour.
Meanwhile, mix the peanut butter, chilli sauce, water and soy sauce to make a smooth satay sauce and set aside. Cook the noodles according to packet instructions and then refresh in cold water, separating them as you go.
Heat a glug of oil in a wok, then stir-fry the spring onions, garlic, ginger and chilli for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked. Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil then mix the sauce with the stir-fry. Reduce the heat to low, adding a splash of water if necessary.
Place frying pan over a high heat and drizzle in a good glug of oil (enough to coat the base of the pan). Remove the tuna from the marinade and pat dry. Place the tuna in the hot pan and sear for one minute on each side, until the outside is golden-brown and the middle is still raw. Set aside to rest for a few minutes.
Serve the seared tuna on top of the stir fry and enjoy!
I think people can be a bit scared of cooking tuna at home and most get their tuna out of a tin. However, if done right, tuna can be oh so much more than that! It really lends itself to Asian flavours and this particular recipe truly embraces that. The tuna is lightly marinaded in soy, garlic, ginger and honey before it is seared for a matter of minutes in a really hot pan. I like to serve my seared tuna with a heap of noodles and veg all delightfully coated in a sweet, spicy, sticky sauce. If you struggle to get hold of fresh tuna, the stir fry itself would be fantastic with salmon, chicken, beef or even tofu with it.
Sensational Seared Tuna with Thai Satay Stir-Fry
Serves 2
For the seared tuna:
2 tbsp dark soy sauce
1 garlic clove, finely chopped
2.5cm piece fresh ginger, peeled and finely chopped
1 tbsp clear honey
2 x 150g tuna steaks
For the stir fry:
2 tbsp crunchy peanut butter
2 tbsp sweet chilli sauce
1 tbsp soy sauce
100ml water
2 portions egg noodles
2 spring onions, sliced
1 garlic clove, finely chopped
2.5cm piece fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
2 red peppers, deseeded and chopped into chunks
2 carrots, peeled and chopped into chunks
oil
For the tuna, place the soy sauce, garlic, ginger and honey into a non-reactive bowl and add the tuna. Coat the tuna steaks in the marinade, cover and transfer to the fridge to marinate for about half an hour.
Meanwhile, mix the peanut butter, chilli sauce, water and soy sauce to make a smooth satay sauce and set aside. Cook the noodles according to packet instructions and then refresh in cold water, separating them as you go.
Heat a glug of oil in a wok, then stir-fry the spring onions, garlic, ginger and chilli for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked. Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil then mix the sauce with the stir-fry. Reduce the heat to low, adding a splash of water if necessary.
Place frying pan over a high heat and drizzle in a good glug of oil (enough to coat the base of the pan). Remove the tuna from the marinade and pat dry. Place the tuna in the hot pan and sear for one minute on each side, until the outside is golden-brown and the middle is still raw. Set aside to rest for a few minutes.
Serve the seared tuna on top of the stir fry and enjoy!
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