Recipe of the month: Sesame crusted sushi grad tuna
20th August 2016
Recipe serves : 8
14 ounces rice vermicelli
4 each scallion
4 ounces pickled ginger
6 ounces wasabi
rice vinegar
2 tablespoons sesame oil
sea wheat salad
4 each medium carrot — cut into julienne
2 each leeks — cut in to julienne
4 tablespoons soy sauce
4 tablespoons vegetable oil
Red chiles or Suzie’s hot sauce
8 pieces of 6 oz tuna
2 ounces sesame seeds
2 ounces black sesame seeds
Directions:
Cover the rice vermicelli with warm water and leave to stand for 20 minutes, drain well in a colander and set a side.
Heat the soy sauce and sesame oil in a wok,add the drained noodles, stir-fry for about 2 minutes then transfer to a large bowl.
Wipe the wok clean with a kitchen paper
Heat the vegetable oil in the wok,add scallion and dries chiles, if using, and stir-fry for about 2 minutes
add carrots and leeks, and stir-fry for a further 2 minutes stirring frequently, for about 2-3 minutes more
Season with salt and pepper, if not using the dried chillies , and remove the wok from the heat
Add the vegetables to the warm noodles and toss all ingredients together to mix well.
Arrange the portions of noodles in individual plates, season the tuna steak with salt and pepper bread the tuna steak with the sesame seeds pan sear them with vegetable and sesame oil
Slice the tuna steak in fin slices
Garnish with pickled ginger, wasabi and served with soy sauce
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