Pepper Tuna Steak on Noodle Bed

Looking for a delicious light meal thats sure to impress guests?  All you need are the ingredients and just 20 minutes – mix over a summers evening with some great company and voila – a fabulous dinner party that everyone raves about!  Enjoy!

SERVES: 1

INGREDIENTS:

125 grams blue fin tuna steak
50 grams instant noodles
½ red capsicum (large)
½ yellow capsicum (large)
3 mls canola oil
3 mls extra virgin olive oil
½ spring fresh coriander
¼ tsp ground coriander
pinch of black pepper
½ lime (approx 70g each)
1 ½  tsp minced garlic
10 mls tamari (wheat-free soy sauce)
¼ tsp ground cumin

METHOD:

Wipe the tuna steak or lightly rinse and pat dry with absorbent kitchen paper.
Cut the lime into quarters; put aside one quarter (per serving) and then add the zest and juice of the remaining lime into a small bowl and mix together with the olive oil, ground cumin, ground coriander, fresh coriander (chopped), freshly ground black pepper and half the garlic to make a paste. Spread the paste thinly on both sides of the tuna steak and leave for at least 10 minutes.
Meanwhile, place the noodles into a large saucepan of boiling water, return to the boil and cook for 4 minutes. Drain, rinse and reserve.

Heat a non-stick frying pan until hot and press the tuna steak into the frying pan to seal them. Lower the heat and cook for 3 minutes.

Turn the fish over and cook for a further 3-5 minutes or until cooked to personal preference. Remove from the frying pan and place in a warm oven to keep hot.

Add the canola oil to the pan with the remaining garlic; finely slice the capsciums and add to the frying pan (keeping a slice of red pepper aside per serving, for garnishing). Saute quickly until they start to soften. Add the noodles, the zest and juice from the other lime quarter, and the soy sauce. Cook for 1-2 minutes, turning regularly.

Place the noodles onto a warmed serving plate and top with the tuna steak. Garnish with red pepper.

Serve with a smile.

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