Recipe for Seared Tuna Steak with Rice Vermicelli on Vegetable Chow M

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Yield:

4 servings

Ingredients:

Amount	Ingredient
4 x	160 g tuna fish steak, (160 to 170)
3 tbl	Coarsely crushed black pepper
1/2 tbl	Coarse sea salt
200 gm	Rice vermicelli, soaked in cold water for 2 hours
150 gm	Carrots, peeled and cut into very fine long strips
150 gm	Courgettes, cut into very fine long strips
150 gm	Mange tout, finely sliced long strips
50 ml	Peanut oil
400 ml	Light chicken stock or water
50 ml	Soy sauce
50 ml	Oyster sauce
50 ml	Black bean and garlic sauce
15 gm	Fresh ginger, finely chopped
20 gm	Coriander, roughly chopped
20 gm	Spring onions, finely sliced
1 tbl	Cornflour mixed with 3tbsp water
	----------------- GARNISH ----------------
50 gm	Fresh coriander, deep fried

Instructions:

Instructions: Season the tuna steaks and set aside. Heat a wok or large frying pan until very hot, pour in the peanut oil and add the vegetables. Stir fry for 10 seconds, add the drained rice vermicelli, followed immediately by the rest of the ingredients.

Bring to the boil and thicken slightly with the cornflour. Serve immediately in a large deep plate. Sear the tuna steaks quickly on a very hot griddle with a little vegetable oil. Place on top of the noodles and garnish with the deep fried coriander and ginger.

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