Seared tuna steaks with soy and mirin
|4||tuna — steaks|
|1||eggs — whites only|
|3 Tbs||sesame seeds|
|2 cloves||garlic — cloves, crushed|
|1||fresh chillies — deseeded and finely sliced|
|1||fresh ginger — knob, peeled and grated|
|1/4 cup||soy sauce|
|freshly ground black pepper|
|1 tsp||sesame oil|
|4||spring onions — finely sliced|
|250 g||noodles — egg|
|10 g||fresh coriander — chopped|
Place tuna steaks onto a clean chopping board and brush both sides with a little egg white. Coat tuna in sesame seeds and set aside.
Place garlic, chilli, ginger, mirin, soy sauce and lime juice into a bowl and season with freshly ground pepper. Heat a non-stick frying pan with a little vegetable oil and quickly sear the tuna for 30 seconds on one side. Turn steaks over, add marinade and cook for a further 30 seconds or until marinade begins to boil. Remove from pan and allow to rest in sauce.
Heat a clean frying pan with a little oil and sauté spring onions and tat soi for a few minutes or until leaves have wilted.
Add cooked noodles and marinade from tuna and toss to coat.
Divide noodles between four bowls, top with sliced tuna and garnish with chopped coriander. Serve immediately.
Recipe reprinted with permission of Source Food.