Decided on a few Low cal,fish suppers this term and thought we,d kick it off with this one.
Ok so im a Thick Udon Noodle Luvver anyway and the fresh Tuna adds a tasty texture with a bit of heat.
INGREDIENTS
1 tsp Wasabi paste(don't overdo this as it can be fiery)
2 to 3 tsps. dark soy sauce
1 to 2 tsps. runny honey
1 Tuna Steak per person
2 tsp Sunflower oil
2 Garlic Cloves minced
2 inch piece fresh Ginger minced
600g Udon Thick Noodles
10 cherry toms halved
garnish with.......
Chopped Coriander
thinly sliced Radishes
chopped spring onions
Sprinkle Black Sesame Seeds
Lime wedges quartered
These are my fav Udon thick Noodles,but you can try any you like
Lets get the marinade on the go............
Add the Wasabi Paste,Soy Sauce and Honey in a bowl and add your
Tuna steaks to marinade for 15 mins.
Your choice how to cook it but I use an antique George Forman Cooker
or you can grill it or use a griddle pan.....anyway,1 minute each side so its still pink through the centre is fine with me but you may prefer to cook the fish through..!!!!!!.....your choice.....anyway,cook and set aside.
Meantime heat the sunflower oil in a wok/frying pan,then add the minced Garlic and Ginger,cook through but keep stirring to prevent it burning.....now add the halved tomatoes.
Drain off the marinade liquid and pore it into the wok and let it bubble away for a couple of minutes......whilst still bubbling add the Noodles and cook through till warmed and softened.
After a couple of mins slice the Tuna Steaks and add to the wok and stir through the noodles to reheat,at the last minute add some chopped Coriander and stir through.
For a bit of crunch I like to add some Chopped Coriander,Thinly sliced Radish,Chopped Spring Onions,and a sprinkle of Roasted Black Sesame seeds over the plated meal.
Go On give it a good squeeze of Fresh Lime and your ready to munch on in
to a light fresh Fish supper...!!!!!!
"Spicy Thick Udon Noodles with Fresh Tuna"
Gazza
