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I actually served this meal cold for a couple of reasons. Firstly because it’s been so hot that I didn’t fancy eating hot food. Secondly because I wanted to prepare supper in advance ready for supper that evening. You can mix and match with the veg. Sugar snaps, green beans or edamame would work really well. The beetroot was amazing with the miso dressing, even though its not an obvious Asian ingredient. Again noodles could easily be replaced with brown, black, or white rice. It’s the delicious dressing that pulls this dish together in a kind of Buddha bowl type of way.
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INGREDIENTS
Serves 2
2 Tuna steaks
2 tablespoons sesame seeds
100g cooked noodles or rice
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Veg
2 cooked beetroot
2 bulbs bok choi
Half a cucumber - shaved into ribbons
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Dressing
1- 2 teaspoons white miso paste @misotasty
1 tablespoon sesame oil
3 teaspoons soy sauce
Juice half lime
1 teaspoon honey
1 clove garlic - crushed
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Garnish
Sesame seeds
Chilli - sliced
Asian Micro herbs / coriander
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METHOD
Drizzle the tuna with oil. season and coat in sesame seeds. When a pan is smoking hot, sear the fillets in a little oil for 1 minute on each side. Remove from the pan and set aside.
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Wipe the pan clean with kitchen roll, season the bok Choi and pan fry it in oil until golden on both sides.
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Assemble the bowl of food together, drizzle with the gorgeous dressing and sprinkle with more sesame seeds and micro herbs.
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