| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 4 |
|
160 g tuna fish steak; (160 to 170) |
| 3 |
tb |
Coarsely crushed black pepper |
| 1 1/2 |
tb |
Coarse sea salt |
| 200 |
g |
Rice vermicelli; soaked in cold |
|
|
; water for 2 hours |
| 150 |
g |
Carrots; peeled and cut into |
|
|
; very fine long |
|
|
; strips |
| 150 |
g |
Courgettes; cut into very fine |
|
|
; long strips |
| 150 |
g |
Mange tout; finely sliced long |
|
|
; strips |
| 50 |
ml |
Peanut oil |
| 400 |
ml |
Light chicken stock or water |
| 50 |
ml |
Soy sauce |
| 50 |
ml |
Oyster sauce |
| 50 |
ml |
Black bean and garlic sauce |
| 15 |
g |
Fresh ginger; finely chopped |
| 20 |
g |
Coriander; roughly chopped |
| 20 |
g |
Spring onions; finely sliced |
| 1 |
tb |
Cornflour mixed with 3tbsp water |
| 50 |
g |
Fresh coriander; deep fried |
| 50 |
g |
Fresh ginger; cut finely into |
|
|
; strips, deep fried |
INSTRUCTIONS
GARNISH
Season the tuna steaks and set aside. Heat a wok or large frying pan until
very hot, pour in the peanut oil and add the vegetables. Stir fry for 10
seconds, add the drained rice vermicelli, followed immediately by the rest
of the ingredients.
Bring to the boil and thicken slightly with the cornflour. Serve
immediately in a large deep plate. Sear the tuna steaks quickly on a very
hot griddle with a little vegetable oil. Place on top of the noodles and
garnish with the deep fried coriander and ginger.
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