Seared tuna steaks with soy and mirin
Gorgeous, Asian-inspired tuna.
- 4 150g tuna steaks
- 1 egg white
- 3 Tbs sesame seeds
- vegetable oil
- 2 cloves garlic, crushed
- 1 chilli, deseeded and finely sliced
- 1 knob of ginger, peeled and grated
- 1/4 cup mirin
- 1/4 cup soy sauce
- juice of 2 limes
- freshly ground pepper
- 1 tsp sesame seed oil
- 4 spring onions, finely sliced
- 100 g tat soi, washed
- 250 g egg noodles, cooked
- 10 g fresh coriander, roughly 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.