Japanese Surf & Turf

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

30 minutes Easy Serves 1

INGREDIENTS:
(Castell Howell Product Codes)

  • Tuna Steak (89482)
  • Celtic Pride 142g Rump (74953)
  • Wasabi Peas (9652)
  • Brecon Honey (97766)
  • Fresh Ginger (75505)
  • Sesame Oil (27631)
  • Teriyaki Sauce  (35749)
  • Noodles (55112)
  • Button Mushrooms (20472)
  • Spring Onions (6961)

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

 

 

Tags: Celtic Pride Steak, Japanese Surf & Turf, Recipes, Rump Steak, Tuna, Tuna Steak

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