Tuna and Udon Noodles in Tomato sauce with Creamy Garlic and Basil Topping
SERVES: 4 DIFFICULTY: Easy
200g Fresh Tuna fillets (cut into 1cm strips)
290g Hakubaku udon noodles
160g Roma tomatoes (finely diced)
1 small Onion (finely diced)
150ml Olive oil
2 cloves Garlic
1 handful Fresh Basil leaves
50g Pine nuts
Salt and Pepper (to taste)
50ml Tomato juice
8 Button mushrooms (finely sliced)
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:GARLIC AND BASIL TOPPING
Using a food processor, combine the basil, garlic, pine nuts, pinch of salt and 100ml of the olive oil.
Process until well combined, then set aside.
STEP THREE:TOMATO SAUCE AND TUNA
Heat the remaining oil, in a deep frying pan, over medium heat.
Add onion and cook stirring until soft.
Add tomato and tomato juice stirring to combine and simmer for 10 minutes.
Season with salt and pepper.
Add mushrooms and cook for 1 minute.
Add tuna strips and noodles and cook until tuna is cooked through (about 1-2 minutes).
Remove from heat.
Divide between 4 deep serving bowls.
Place a tablespoon, or so, of the garlic and basil topping on each.