Grilled fresh tuna fillet marinated in organic brown rice miso paste served with a bed of stir-fried fresh bok choy and mushroom udon noodle. The combination of a classic Chinese flavour of fresh ginger, garlic, spring onion and chilli base in the stir-fry noodle creates a refreshing match to a Japanese soy bean flavour tuna. The meal is simple, cheap and low fat which will sure to impress your partner with a glass of pino gris or chardoney.
2 fillet of fresh tuna
1 packet of organic brown rice miso paste
1 bunch of fresh Bok Choy, roughly chopped
200 g button mushroom (or flat mushroom for more flavour), half or cut into chuncky bits 4 spring onions (white part included), roughly chopped into 3-4 cm length
3 cm fresh ginger, thinly sliced to the desired amount for marinating tuna, to the remaining ginger, chop it to small bits
1 long red chilli, seed removed and sliced into thin strips (for hotter preference use couple small bird eye chilli)
2-3 cloves of garlic, crushed and chopped
2 bundles of dried udon noodles (Habakku Brand or equivalent), cooked as per packaging instruction for stir fry use Olive oil for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the Grilled Tuna: Smear a teaspoon of miso paste onto each side of the tuna fillet and place 3-4 thinly sliced fresh ginger (about 2 mm thick) onto each side of the miso coated tuna fillet. Allow to marinate in the fridge for 30 minutes. Discard the ginger and grill the tuna fillet on a hot cast iron grill with olive oil until the tuna is cooked outside and medium rare inside. Serve immediately hot with a bed of Bok Choy stir fried noodles.
To make the Bok Choy stir fried noodles: 1) Cook the dried udon noodles as per packet instruction, drain and keep it warm while set aside. 2) Heat a frying pan with some olive oil, gently saute chopped spring onion, chilli, garlic and ginger for 3-5 mins (or until fragrent). Turn up the heat and stir fry the chopped mushroom until semi-soft, add a dash of soy sauce and the stalk ends of the bok choy and continue stir frying. 3) When the stalk ends of the bok choy begin to soften, add the remaining leaves of the bok choy and continue cooking until the leaves are cooked through. Toss in the pre-cooked udon noodles and add a few more dash of soy sauce. Serve immediately on a plate with the grilled tuna on top.