Japanese Surf & Turf
Honey & Ginger Seared Tuna Steak with Teriyaki Marinated
Rump Steak & Crispy Wasabi Peas
30 minutes Easy Serves 1
INGREDIENTS:
(Castell Howell Product Codes)
- Tuna Steak (89482)
- Celtic Pride 142g Rump (74953)
- Wasabi Peas (9652)
- Brecon Honey (97766)
- Fresh Ginger (75505)
- Sesame Oil (27631)
- Teriyaki Sauce (35749)
- Noodles (55112)
- Button Mushrooms (20472)
- Spring Onions (6961)
METHOD:
• Brush the tuna steak with finely crushed ginger and honey, ideally marinade for a couple of hours
• Marinade the rump steaks in teriyaki sauce, again for a couple of hours or overnight
• Cover noodles with boiling water for 3-4 minutes until soft, drain and coat in sesame oil ready for service
• Cook in a hot dry pan, sear the tuna and steak together (ideally quite rare for the tuna) remove and allow
to rest
• In the same pan add oil, 2 tablespoon teriyaki sauce, mushrooms, spring onions and soften, then add noodles
and warm throughly and season
• Plate up in deep bowl or maybe hot skillet, drizzled with sesame oil and garnish with some chopped coriander
Tags:
Celtic Pride Steak, Japanese Surf & Turf, Recipes, Rump Steak, Tuna, Tuna Steak
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