Seared Tuna with Chinese Noodles

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Preparation Time: 10 minutes
Cooking time: 15 minutes
Energy level per serving: 475 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4643 times

Ingredients:

Metric Imperial

250 gm(s) thread egg noodles

4 x 150 gm(s) fresh tuna steaks

2 tsp(s) sunflower oil

2 tbsp(s) medium sherry

1 small red onion, sliced

1 carrot, peeled & julienned

100 gm(s) shiitake mushrooms, wiped & sliced

100 gm(s) tin bamboo shoots, drained & sliced

1 garlic clove, peeled & crushed

1" piece root ginger, peeled & grated

2 tbsp(s) dark soy sauce

A Weightwatchers recipe - 6 points per serving

Posted by: Sarah Scott on 10 October 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Place the noodles in a bowl. Pour boiling water over to cover and allow to soak for 10 minutes. Drain well.

Rinse the tuna steaks and pat dry with absorbent kitchen paper. Brush a heavy-based pan or griddle pan with a little of the oil and heat until just smoking.

Add the tuna steaks and cook for 2-3 minutes each side. When just cooked, add 1 tbsp of the sherryvand allow the pan juices to bubble. Remove from the heat.

Heat the remaining oil in a wok and stir-fry the red onion, carrot & mushrooms for 2-3 minutes. Warm the serving plates.

Add the drained noodles, bamboo shoots, garlic, ginger, soy sauce and remaining sherry. Stir-fry for 2-3 minutes, pile on to the warmed serving plates and top with a tuna steak.