Japanese Surf & Turf

Japanese Surf & Turf
Honey & Ginger Seared Tuna Steak with Teriyaki Marinated Rump Steak & Crispy Wasabi Peas

INGREDIENTS:
89482 Tuna Steaks 170g/227g
74953 Celtic Pride 142g Rump Steak
9652 Wasabi Peas
97766 Brecon Honey
75505 Fresh Ginger
27631 Sesame Oil
35749 Teriyaki Sauce
55112 Noodles
20472 Button Mushrooms
6961 Spring Onions

 

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 thoroughly and season
• Plate up in deep bowl or maybe hot skillet, drizzled with sesame oil and garnish with some chopped coriander

DRINK
84087 Asahi Super Dry NRB 24x330ml

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