Sunday, 31 October 2010

Seared Tuna with Spring Green Stir-Fry

It's not exactly.....not even remotely, Spring....but some spring greens tempted me in the vegetable store to make a stir-fry for Saturday night supper. Tuna steak? I don't eat red meat but sometimes I really want something a little close to it and a tuna steak is great (as long as it's from a sustainable source) :o)

Seared Tuna Steak with Spring Green Stir-Fry

  • One tuna steak per person
  • A little sea salt and crushed black pepper
  • A little olive oil or alternative
  • Spring greens, cabbage or Pak choi (my favourite of the three)
  • A handful of mushrooms (ones with a good flavour like Portobello)
  • Assorted sweet peppers
  • A couple of anchovies
  • Ground nut, Rapeseed or a similar oil for stir-frying
  • A little sesame oil
  • Balsamic vinegar - not a usual stir-fry ingredient but I think this sweet vinegar goes really well with the seared tuna
  • A few sesame seeds (optional)
  • Nam Pla (Thai fish sauce), soy sauce or Tamari a kind of wheat free soy sauce
  • Wash and shred or slice finely all the vegetables
  • Cut the anchovies with kitchen scissors into small pieces or chop and cook for a minute.
  • Place the ground nut oil in a wok or frying pan and heat up. Add the peppers then mushrooms and finally the cabbage stir-fry for about four minutes. Add the fish or soy sauce and stir-fry for a further minute.
  • Place on a serving dish and drizzle with sesame oil and sprinkle on a few seeds
  • Meanwhile oil the tuna steak and season with a little sea salt and black pepper, remembering that the soy or fish sauce are usually very salty.
  • Heat up a frying pan and sear the steak on each side then hold so that the edges also get cooked. The steak should have little colour on each side but be lovely and pink in the middle.....mmm.....

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