Seared Tuna Steak With Rice Vermicelli On Vegetable 'Chow M Recipe
Servings: 4
Ingredients
- 4 x 160 g tuna fish steak, (160 to 170)
- 3 Tbsp. Coarsely crushed black pepper
- 1Â 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
Directions
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 132 | 53% |
| Total Fat 15.17g | 19% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3984mg | 166% |
| Potassium 735mg | 21% |
| Total Carbs 28.45g | 8% |
| Dietary Fiber 12.1g | 40% |
| Sugars 2.43g | 2% |
| Protein 7.63g | 12% |
