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Receta Seared Tuna Steak With Rice Vermicelli On Vegetable 'Chow M

by Global Cookbook

Ingredientes

4 x 160 g tuna fish steak, (160 to 170) 3 Tbsp. Coarsely crushed black pepper 1 1/2 Tbsp. Coarse sea salt 200 gm Rice vermicelli, soaked in cool water for 2 hrs 150 gm Carrots, peeled and cut into very fine long strips 150 gm Courgettes, cut into very fine long strips 150 gm Mange tout, finely sliced long strips 50 ml Peanut oil 400 ml Light chicken stock or possibly water

50 ml Soy sauce 50 ml Oyster sauce 50 ml Black bean and garlic sauce 15 gm Fresh ginger, finely minced 20 gm Coriander, roughly minced 20 gm Spring onions, finely sliced 1 Tbsp. Cornflour mixed with 3tbsp water 50 gm Fresh coriander, deep fried 50 gm Fresh ginger, cut finely into strips, deep fried

Direcciones

1. Season the tuna steaks and set aside. Heat a wok or possibly large frying pan till very warm, pour in the peanut oil and add in the vegetables. Stir fry for 10 seconds, add in the liquid removed rice vermicelli, followed immediately by the rest of the ingredients.
2. 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 warm 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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