Teriyaki tuna with mangetout and baby corn
Both teriyaki and soy sauce contain salt and in most of Sally's recipes she uses ordinary soy sauce as there is no salt added - but she says some salt is essential!
As this dish uses both teriyaki and soy sauce, try to go for the low-salt variety if possible.
(Serves 4)
Recipe:
4 fresh tuna steaks (around 600g in total)2 tablespoons teriyaki sauce1 teaspoon garlic granules4 blocks (about 45g each) of instant rice vermicelli noodles200g mangetout200g baby sweetcorn1 red pepper, deseeded and sliced1 tablespoon extra virgin olive oil1 tablespoon reduced salt soy sauce
Method:
Rub the tuna steaks with the teriyaki sauce and garlic granules and set aside to marinate for 1 hour in the fridge
Put the noodles in alarge heatproof bowl and set aside. Pop the kettle on so you are ready to cook the noodles.
Heat a griddle pan ornon-stick frying pan until very hot. Add the marinated tuna steaks and sear them until cooked to your liking (some people like their tuna rare; I prefer it cooked right through – the choice is yours. Check their doneness by cutting them open in the middle with a sharp knife).
Meanwhile, in a large non-stick frying pan or wok, stir-fry the vegetables for 3 minutes with the olive oil, then add the soy sauce and cook for another 1–2 minutes
While the veggies and tuna are cooking, pour the boiling water over the noodles until they’re covered, and leave for 2–3 minutes to cook
Transfer the tuna steaks, once cooked to your liking, to a plate to rest, covered with foil
Once the veggies are ready, drain the noodles and add them to the pan with the veg. Combine thoroughly and serve in four bowls, topping each serving with a rested tuna steak.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield