Teriyaki Tuna with Roast Garlic Noodles
|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)|
|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|
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.