Title: Seared Tuna Steak with Rice Vermicelli on Vegetable 'chow M
Categories: Ideal, Home, Cooks
Yield: 4 servings

4 160 g tuna fish steak; (160
-to 170)
3 tb Coarsely crushed black
-pepper
1 1/2 tb Coarse sea salt
200 g Rice vermicelli; soaked in
-cold
; water for 2 hours
150 g Carrots; peeled and cut into
; very fine long
; strips
150 g Courgettes; cut into very
-fine
; long strips
150 g Mange tout; finely sliced
-long
; strips
50 ml Peanut oil
400 ml Light chicken stock or water
50 ml Soy sauce
50 ml Oyster sauce
50 ml Black bean and garlic sauce
15 g Fresh ginger; finely chopped
20 g Coriander; roughly chopped
20 g Spring onions; finely sliced
1 tb Cornflour mixed with 3tbsp
-water

----------------------------------GARNISH----------------------------------
50 g Fresh coriander; deep fried
50 g Fresh ginger; cut finely
-into
; strips, deep fried

Season the tuna steaks and set aside. Heat a wok or large frying pan until
very hot, pour in the peanut oil and add the vegetables. Stir fry for 10
seconds, add the drained rice vermicelli, followed immediately by the rest
of the ingredients.

Bring to the boil and thicken slightly with the cornflour. Serve
immediately in a large deep plate. Sear the tuna steaks quickly on a very
hot griddle with a little vegetable oil. Place on top of the noodles and
garnish with the deep fried coriander and ginger.

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