Spicy Salt and Pepper Tuna Steak with Egg Noodles
Tuna Loin marinated in a spicy Salt & Pepper glaze, served with egg noodles, tenderstem broccoli and carrots in a light hoisin & soy sauce, finished with sesame seeds & coriander
Cook Tuna Loin on a high heat for a few minutes on each side to achieve a pink centre. Julienne cut the carrots instead of grating.
Cooking Method
- Coat the tuna steaks with the Pureety Spicy Salt & Pepper marinade in a mixing bowl or tub and leave to glaze in ovenproof tray for at least 30 mins
- Heat up a wok or deep sided frying pan, then cook the onions until soft. Add the peppers and continue to cook for a few minutes
- Next, add the carrot, sesame oil, spring onions and broccoli and then cook out for a few minutes
- Heat your grill on a moderate to high heat and grill the tuna steaks to your liking, turning half way through (approx 5-10 mins on each side) (depending on thickness and how you like it cooked)
- Add the soy sauce, hoisin & cooked egg noodles to the pan
- Mix and bring to the boil, ensuring your noodles are hot
- Add the lime juice & coriander then you're ready to plate up
- Serve the cooked tuna steaks on top of the noodles
- Garnish with the some extra spring onion, coriander and sesame seeds
Ingredients
- 410g Egg Noodle
- 60ml Soy Sauce
- 2tbsp Sesame Oil
- 100ml Water
- 100ml Hoisin Sauce
- 1ml Carrot , Grated
- 2ml Mixed Peppers , Sliced
- 1ml Red Onion , Sliced
- 1tspn Sesame Seeds
- 2tbsp Coriander , Chopped
- 1ml Lime , Juiced
- 2ml Spring Onions , Sliced
- 452g Tuna Loin Steaks
- 200g Tenderstem Broccoli , Sliced
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