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Teriyaki Tuna With Roast Garlic Noodles

Diabetic.Foodie's picture
Ingredients
  Low salt soy sauce 3 Tablespoon
  Mirin/Dry sherry 3 Tablespoon
  Soft brown sugar 1 Tablespoon
  Grated fresh ginger root 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Garlic bulb 1
  Tuna steaks 4 (About 2.5 Cm Thick)
  Olive oil 2 Tablespoon
  Spring onions 4 , finely chopped
  Chopped thyme 1 Teaspoon
  Dried egg noodles 275 Gram
  Baby spinach leaves 75 Gram
  Freshly ground black pepper To Taste
Directions

Preheat the oven to 190°C/375°F/gas mark 5.
In a shallow dish, combine the soy sauce, mirin or dry sherry, sugar and ginger.
Finely chop the 2 garlic cloves and add to the dish.
Add the tuna and cover.
Refrigerate for 2 hours, turning from time to time.
Cut 5 mm from the top of the garlic bulb, revealing the cut edges of the garlic cloves.
Drizzle with 1 teaspoon of the olive oil, wrap in foil and roast in the oven for about 30 minutes, or until the garlic is soft, then allow to cool slightly.
Squeeze the softened garlic from each clove into a frying pan, add the remaining oil, spring onions and thyme and cook over a moderate heat until the onions are softened but not coloured.
Cook the noodles in boiling water, according to the packet instructions.
Drain and tip into the garlic and onion mixture, toss to combine and fold in the spinach leaves.
Toss until the spinach has wilted, and season with black pepper to taste.
Preheat the grill.
Cook the tuna for 2 minutes on each side, depending on how rare you like your fish, basting with the marinade several times during cooking.
Serve immediately on the noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Grilling
Dish: 
Noodle
Ingredient: 
Fish
Preparation Time: 
150 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
2

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