Udon with Ginger glazed Tuna
Photographs of Recipes on August 5, 2011
I’ve been cooking dishes inspired by bits of BBC Food, Masterchef Australia and Gordon Ramsay for a while now and thought it’s about time I shared them. This one takes just over an hour to prepare from the market to the plate if you’re in a hurry on a Friday afternoon. The glaze could have been thicker in the photograph, but I’ll have to try that again some time.
- Marinate 300g of fresh Tuna steak pieces for thirty minutes in the juice of a grated 2 inch piece of Ginger, 1 tsp of freshly ground black Pepper, 1 tsp of Coriander powder, ½ tsp of Cumin powder, ½ tsp of sea salt, ¼ tsp of Turmeric powder and the juice of a small Lime.
- Sear the Tuna pieces on a hot pan for 1 to 2½ minutes on each side, depending on whether you prefer them medium-rare or well done and serve them on top of freshly boiled Udon.
- Finish the dish with a glaze made by caramelizing the juice of a grated 2 inch piece of Ginger, 3 tbsp of Soy sauce, 1 tbsp of freshly chopped Coriander and 1 tbsp of sugar.