Another quick to prepare Asian meal to keep you away from the local Chinese takeaway and their secret, hidden kitchens. What goes on behind the stud partition walls that they don't want you to see... Perhaps it is something as sinister as what occurred recently at a Chinese restaurant in Kentucky where the owners were caught wheeling a bin full of road kill into the kitchen... Do you want to take the chance that your beef in black bean sauce is actually made from half a squashed badger or that the chicken in your chow mein is really bits of pigeon pulled from the hub caps of a Vauxhall Astra?
All other fast food shops proudly display their produce unashamed of what they are selling, even the kebab dens proudly advertise the food with vague references to the meat included in the meals and display the skewered lamb and chicken in front of you to allow full examination before committing to a purchase
So, the next time you crave an Asian infused dish spend your hard earned on a lovely piece of fresh tuna instead of the mystery box from the local take away and smother it in this simple teriyaki sauce for a delicious Japanese flavoured dinner with all of the taste but none of the worry.
That is if you still have an appetite at all after reading this post....
Ingredients for 2 portions -
approx 350g tuna steak
2 tbsp olive oil
salt and pepper
2 chillies chopped
3 tbsp dark soy sauce
4 tbsp honey
2 tbsp Sesame oil
1cm piece of ginger, finely chopped
3 pak choi
2 hand fulls of mushrooms
Optional sesame seeds to serve
Udon Noodles, approx 100g
- Mix the chillies, soy and honey until well combined
- Cook noodles according to packet instructions
- Add sesame oil to hot wok with a little finely chopped ginger, cook for a minute and then add the chopped pak choi and chopped mushrooms
- Rub tuna all over with oil and season with salt and pepper
- Heat a griddle pan until very hot, add tuna steak and sear for approx 3 mins on either side until browned.
- Pour over the honey/soy mix and allow to cook and caramelise for up to a minute
Serve in a bowl, noodles at the bottom, veg around the edge and the tuna on top, drizzle with the remaining sauce from the griddle pan.
Sprinkle with sesame seeds
