Tuna with noodles in Japanese style
Categories: St. Valentine's Day, Азійська кухня, Морська риба, Фітнес рецепти
If a canned tuna, it's all how You know this fish, then you must continue the acquaintance. But already in the seared form. This is so much different! The flesh should be slightly underdone, but true connoisseurs of tuna in general prefer to leave the middle raw. Matter of taste! The main thing is not to overcook, all the tenderness will be gone!
Although wasabi paste, which I rubbed over the fish, is very sharp and pungent, there is only a pleasant aftertaste after the heat treatment. All the sharpness fades away.
For fish
- 2 tuna steaks
- 50 g wasabi paste
- 100 g sesame seeds
- 3 tbsp vegetable oil
Для лапши:
- 4 garlic cloves, pressed
- 3 cm ginger root, peel and grate finely
- Juice ½ lemon
- 150 g Japanese Somen noodles, or any other
- 2 tbsp vegetable oil
- 4 tbsp soy sauce
- ½ bunch green onions, chopped finely
1) Season tuna steaks with salt, rub the wasabi paste over, and dredge carefully in sesame seeds from all sides.
2) Cook the noodles until tender according to package directions. Drain.
3) Heat a non-stick skillet with vegetable oil and place the fish pieces. Sear for 2 minutes on each side. Remember that the fish should remain pink inside.
4) Heat the vegetable oil in a separate frying pan (wok would be perfect), add ginger and garlic. Stir fry for 1 minute. Add noodles and stir fry for 3 minutes until lightly browned. Add soy sauce and lemon juice. Stir, turn off the heat and sprinkle with green onions.
5) Transfer the fish on a cutting board and cut across the width, carefully lay out on a plate along with the noodles and serve! Enjoy!
