Tuna is one of my favourite fish and I especially love tuna steak; it is usually quite expensive so I don’t buy it often but when I saw these reduced in the supermarket I was very excited! I’ve recently become a big fan of marinating meat and fish; if you have the time is such a simple way to add amazing flavour to anything and the possibilities are endless! The longer you marinate the stronger the flavour so it’s up to you how intense you want the flavour and also how much time you have available. I served my tuna on a simple stir fry and I used the leftover marinade to coat the noodles which works very well and means no waste!
2 tuna steaks
100ml soy sauce
2 cm cubed fresh ginger, grated
2 nests noodles
Handful spring onions
6 cherry tomatoes
1 clove garlic
1. Take a flat bowl or plate with sides and pour in the soy sauce, mix in the grated ginger and squeeze in half the lime. Place the tuna steaks in the marinade, make sure they are completely coated then cover with cling film and place in the fridge for an hour or so.
2. Whilst the tuna is in the fridge chop the vegetables how you wish.
3. Stir-fry the vegetables in a small frying pan in a little oil leaving out the cherry tomatoes until nearer the end.
4. Take the tuna out of the fridge and place the steaks under the grill on a low heat for about 5-10 minutes or until they are how you like them. Pay attention to the tuna and turn over half way through. (You can eat tuna raw so it’s absolutely fine to leave some pink in the middle- if you cook it too much it may become tough)
5. Pour the remaining marinade into the vegetables and stir-fry on a high heat for a few minutes then add in the cherry tomatoes and allow to soften. Boil the noodles for about 4 minutes and then transfer the noodles to the vegetable mix and combine well making sure the marinade coats the noodles (add a little water here if it’s too dry).
6. To serve simply place the tuna steak on top of the stir-fry and squeeze a little lime juice over the top.