Andrea’s seared oriental tuna with wasabi crème fraîche
Makes: at least 20
Ingredients
MARINADE:
1 tbsp NOMU Oriental Rub
1 tbsp soy sauce
1 tbsp Chinese barbecue sauce
2 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp plum sauce
400 g loin of tuna
Peeled and sliced cucumber
100 g crème fraîche combined with 1/2 tsp wasabi paste
Directions
Mix all marinade ingredients together, bring to a simmer, remove from the heat and cool down to room temperature.
Slice the tuna into rectangles about 2cm thick and coat with the marinade. Sear in a VERY hot non-stick frying pan on all sides until just cooked but still raw in the middle. Slice into cubes and place onto cucumber rounds topped with wasabi crème fraîche.
Garnish with deep-fried glass noodles and/or wakame and serve on a bamboo skewer.
Ingredients
MARINADE:
1 tbsp NOMU Oriental Rub
1 tbsp soy sauce
1 tbsp Chinese barbecue sauce
2 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp plum sauce
400 g loin of tuna
Peeled and sliced cucumber
100 g crème fraîche combined with 1/2 tsp wasabi paste
Directions
Mix all marinade ingredients together, bring to a simmer, remove from the heat and cool down to room temperature.
Slice the tuna into rectangles about 2cm thick and coat with the marinade. Sear in a VERY hot non-stick frying pan on all sides until just cooked but still raw in the middle. Slice into cubes and place onto cucumber rounds topped with wasabi crème fraîche.
Garnish with deep-fried glass noodles and/or wakame and serve on a bamboo skewer.
Ingredients
MARINADE:
1 tbsp NOMU Oriental Rub
1 tbsp soy sauce
1 tbsp Chinese barbecue sauce
2 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp plum sauce
400 g loin of tuna
Peeled and sliced cucumber
100 g crème fraîche combined with 1/2 tsp wasabi paste
Directions
Mix all marinade ingredients together, bring to a simmer, remove from the heat and cool down to room temperature.
Slice the tuna into rectangles about 2cm thick and coat with the marinade. Sear in a VERY hot non-stick frying pan on all sides until just cooked but still raw in the middle. Slice into cubes and place onto cucumber rounds topped with wasabi crème fraîche.
Garnish with deep-fried glass noodles and/or wakame and serve on a bamboo skewer.
Ingredients
MARINADE:
1 tbsp NOMU Oriental Rub
1 tbsp soy sauce
1 tbsp Chinese barbecue sauce
2 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp plum sauce
400 g loin of tuna
Peeled and sliced cucumber
100 g crème fraîche combined with 1/2 tsp wasabi paste
Directions
Mix all marinade ingredients together, bring to a simmer, remove from the heat and cool down to room temperature.
Slice the tuna into rectangles about 2cm thick and coat with the marinade. Sear in a VERY hot non-stick frying pan on all sides until just cooked but still raw in the middle. Slice into cubes and place onto cucumber rounds topped with wasabi crème fraîche.
Garnish with deep-fried glass noodles and/or wakame and serve on a bamboo skewer.
