This vibrant curry really packs a punch with flavour. Although it’s an easy recipe, do allow a good 1½ hours for preparing and cooking. If you like a milder curry either reduce the number of chillies or add a dollop of yoghurt when serving. Any […]
Month: March 2018
There’s been a neglected jar of olives sitting unopened in my fridge, for well over a year. It was originally bought as pre-dinner nibbles for guests, many moons ago, but completely forgotten about as other, more appetising morsels, were brought into play. Still within it’s […]
I can’t quite believe that we have been blogging now for nearly 10 months! Where has the time gone? I have to admit it’s been a slow burner but, 55 posts later, there is now a firm following and I really appreciate all your support and positive feed back. Thank you all so much.
I have a really tasty tuna dish for you today, using flavours of the orient. The tuna is marinated in a teriyaki sauce before searing and serving with an Asian inspired noodle salad.
Tuna Noodle Salad
- Juice of 1 lime
- 2 tbsp olive oil
- 2 tbsp teriyaki sauce
- 4 tuna steaks, each 140g
- freshly ground black pepper
- 4 tbsp sunflower oil
- bunch of salad onions, finely chopped
- 3 tbsp soy sauce
- juice of 1 large orange
- 5 cm piece fresh ginger, peeled and grated
- 1 garlic clove, crushed
- 2 teasp sesame oil, plus extra for drizzling
- Small bunch fresh coriander, finely chopped
- 200g egg noodles, cooked according to packet instructions
- 150g sugar snap peas, blanched, refreshed and halved lengthways
- 2 large carrots, peeled and cut into fine strips
- 2 tbsp toasted sesame seeds
Mix together the lime juice, olive oil and teriyaki sauce in a shallow bowl. Add the tuna steaks and season with the pepper. Coat the tuna well with the marinade and set aside for 30 minutes.
In a large bowl add the sunflower oil, salad onions, soy sauce, orange juice, ginger, garlic, sesame oil and coriander. Season with freshly ground black pepper and mix well.
Add the noodles, sugar snap peas and carrots to the dressing and toss until well coated. Sprinkle over the sesame seeds.
Put a non stick griddle pan over a high heat. Add the marinated tuna steaks and sear for just 1-2 minutes on each side.
Remove the tuna from the heat and cut each steak into slices. The tuna should still be rare inside.
Divide the noodle salad between four plates. Top with the seared tuna slices, drizzle with a little sesame oil and serve at once.
Any left over noodle salad is great served with cooked prawns the following day.
Everyone should have a good muffin recipe in their baking repertoire and this one will give you light, fluffy muffins every time. I’ve used oil instead of butter which makes it a slightly healthier option. Another speedy recipe with muffins ready in around 30 minutes. […]