Seared tuna steak with rice vermicelli on vegetable 'chow m

4 servings

Ingredients

Quantity Ingredient
4 160 g tuna fish steak; (160 to 170)
3 tablespoons Coarsely crushed black pepper
1½ tablespoon Coarse sea salt
200 grams Rice vermicelli; soaked in cold
; water for 2 hours
150 grams Carrots; peeled and cut into
; very fine long
; strips
150 grams Courgettes; cut into very fine
; long strips
150 grams Mange tout; finely sliced long
; strips
50 millilitres Peanut oil
400 millilitres Light chicken stock or water
50 millilitres Soy sauce
50 millilitres Oyster sauce
50 millilitres Black bean and garlic sauce
15 grams Fresh ginger; finely chopped
20 grams Coriander; roughly chopped
20 grams Spring onions; finely sliced
1 tablespoon Cornflour mixed with 3tbsp water
50 grams Fresh coriander; deep fried
50 grams Fresh ginger; cut finely into
; strips, deep fried

Directions

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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Carlton Food Network

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