ingredients
Serves 2
Ingredients
For the tuna
2 Tuna steaks
1 tbsp Borderfields Smoked Chipotle Gold Infusion
Pinch of sea salt, chilli flakes and sesame seeds
For the vegetables, all finely sliced
4 tbsp Borderfields chilli, ginger & lemongrass dressing [see recipe on website]
1 Chinese cabbage
6 mushrooms
4 sprouted broccoli
4 spring onions
2 peppers
1 courgette
1 can of lotus root, drained
2 packets of Udon noodles
method
- Season your tuna steaks with a good pinch of sea salt and drizzle generously with Borderfields Smoked Chipotle Gold Infusion oil.
- Finely slice all your vegetables so they’re a similar size and will cook at the same time. Preheat your wok and then add in your Borderfields chilli, ginger and lemongrass dressing.
- Stir fry your veg for 4-5 mins and add in the noodles once the vegetables start to soften.
- In another pan sear your tuna steaks for 1-2 mins on each side and finish with a pinch of chilli flakes, sesame seeds and sea salt.
- Combine the stir fried vegetables and chilli seared tuna and serve.
