James Tanner's seared sesame tuna
James Tanner rustles up a super-speedy supper and introduces an Asian twist to some tuna!
Ingredients:180g purple sprouting broccoli1 tbsp olive oil½ red onion, sliced4 spring onions, chopped2 cloves garlic, sliced½ red pepper, sliced4 tbsp kecap manis soy sauce1 tbsp Sriracha chilli sauce100ml water200g packet of fresh egg wok noodles2 tbsp sesame seeds2 x 140g skinless tuna steaksCoriander sprigs and lime wedges, to serve
Method:1. First blanch the purple sprouting broccoli in salted boiling water for 1 minute then drain and set aside.
Heat a large wok to a medium heat and add the olive oil, sliced red and spring onions, garlic and sliced pepper, cook for 2 minutes until slightly softened.
Stir in the pre-blanched broccoli, the kecap manis, sriracha and water.
Mix all together, add the egg noodles and mix into the vegetables and sauce, heating the noodles and vegetables through for around a further two minutes.
Whilst the noodles are heating up prepare the tuna. Heat a nonstick frying pan to a high heat on the hob.
Place the sesame seeds on a small tray and press the tuna steaks on both sides onto the seeds to create a scattered crust effect.
Add a splash of oil to the frying pan and sear the tuna for 1 minute only on both sides to give you a rare seared tuna steak. If you wish your tuna to be cooked through more, lower the heat in the pan to stop the sesame seeds from burning and cook steaks for 2-3 minutes on both sides to cook through.
Rest the seared tuna steak on a board whilst piling up your noodles and vegetables onto serving plates
Slice the tuna at an angle and present on top of the noodles. Scatter over any remaining sesame seeds and serve with coriander and lime wedges.
Kecap manis, is also known by many names including; kicap and ketjap. This sweet, aromatic and rich syrup is the Indonesian version of soy sauce containing sugar and spices.
Look out for the syrup in the ethnic departments of the supermarket or independent Asian grocery stores.
If you cannot find kecap substitute with soy sauce and palm or brown sugar to taste.