This week we’ve been busy launching our Kickstarter to raise money to make Farm to Face into a tv series in July, (take a look at us on film via the link) so simple recipes are the way forward.
Looking for something fishy that isn’t fish and chips this Good Friday? Don’t worry I have you sorted!
The long weekend can sometimes mean lots of sugar, butter, roasts, all the trimmings… lots of indulgence, and its not always that good for the waistline, well i’ve created something full of delicious asian flavour but with none of the guilt, what a wonderful treat.
Feeds 2 hungry people or 4 for a starter sized dish.
You will need:
- 2 tuna steaks (200g) – If you’re vegan substitute for 200g of tofu or 2 small bok/pak choy
- course ground black pepper (2/3 tablespoons)
- 3 cm cube of ginger (grated through a zester)
- 1 clove garlic
- 4-6 tbsp dark soy sauce
- 1-2 tbsp japanese vinegar
- 2 packs instant rice noodles/ glass noodles (any asian store will have these)
- 2 carrots (julienned)
- 1/2 lebanese cucumber (julienned)
- 1/4 red pepper (capsicum) (thinly sliced)
- 2/3 cup spring onions (finely chopped)
- 500ml water & tbsp vegetable oil to cook
Cover the tuna steaks in the pepper on both sides then cover and leave to sit in the fridge while you prep
Cook the rice noodles (with all of their flavour sachets just for a bit of extra chilli bite) in 500ml of water. Do this by boiling the water, adding the flavour sachets then turning off the heat and adding in the noodles. The noodles will cook quite quickly so they don’t need to be boiled, the heat of the boiling water will be enough, if you leave them sit for 10 mins that should be perfect.
While waiting for the noodles finely chop all the other ingredients. Julienning the cucumber and carrot will call for the use of a julienne peeler/ grater (we used the new Microplane adjustable slicer tool because we love them so much but you can get julienne peelers anywhere). If you don’t have a julienne peeler you could use a normal peeler and do thin slices or if you’re a whizz with a knife you can cut the veges into sizes of about matchsticks.
Drain the noodles, discarding the liquid.
In a frying pan add the oil and put on a high heat until scalding hot, add in the tuna steaks/ tofu/ pak choy and sear for around one minute on either side or until just browned. This recipe calls for the tuna to be cooked rare and finely sliced, you can of course cook the tuna any way you wish but a fine line of pink in the middle makes for a gorgeous silky texture when chopped, overcooking can cause the tuna to become more ‘rubbery’.
Finely slice the tuna and keep some for the presentation.
Use tongs to gently mix all ingredients in a bowl with the sauces, garlic and ginger and fan some of the tuna/ tofu/ bok choy on top for fancy presentation.
If you’re a NOT nut allergy sufferer you can also add some sesame seeds.
*Best enjoyed with 2 bottles of chilled prosecco… or that could just be me.
We hope you enjoy this healthy option and don’t forget to check out our Kickstarter and SHARE SHARE SHARE.
Hugs & Nonsense