Tuna Steaks with Palm sugar and soy sauce glaze
SERVES: 4 DIFFICULTY: Easy
Make sure you give yourself time for the marinade to really do its thing.
2x2tbsp Japanese Soy sauce
2tbsp Palm sugar (grated)
1 Small clove garlic (crushed)
4x180g Tuna steaks
300g Hakubaku soba noodles
1tsp Palm sugar (optional)
1/2tsp Sesame oil
3 Spring onions (finely sliced, diagonally)
1 Carrot (peeled & julienned)
1/2 Small red capsicum (seeded & finely sliced)
2tbsp Sesame seeds (lightly toasted)
Wasabi sauce (wasabi paste and mayonnaise) (for garnish)
In a large shallow dish, combine the palm sugar, soy sauce and garlic.
Place the tuna steaks in the dish, making sure that it is well coated with the marinade.
STEP TWO:SOBA NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Set aside in refrigerator.
STEP THREE:SOY AND MIRIN DRESSING
In a small bowl, combine 2tbsp soy sauce, mirin, 1tsp palm sugar and sesame oil.
STEP FOUR:TUNA STEAKS
Heat some sesame oil, in a large frying pan.
Cook tuna on one side for 1 minute.
Turn tuna, add the marinade and cook for 1 minute (or until tuna is cooked to your own liking).
The marinade should begin to caramelise (become sticky).
Remove tuna and keep warm wrapped in foil, then set aside.
Place the carrot, capsicum, sesame seeds and half of the spring onions in a bowl.
Add half of the soy sauce and mirin dressing and mix well.
Add the remaining soy sauce and mirin dressing, and the rest of the spring onions to the noodles.
Toss well, then divide between 4 serving plates.
Place a tuna steak on top of each pile of noodles.
Place the vegetable mixture on top of tuna steaks.
Garnish with wasabi sauce on the side of the plate.