The reason for our choice of menu tonight was because I actually fancied a chinese takeaway. We thought about the last takeaway which cost over £20 and decided we could improve on that, and get our oriental fix another way. With a two course meal costing less than a fiver each, we have exceeded our expectations, and enjoyed a taste explosion. We simply marinated the fresh tuna, then lightly cooked it and served with cold thai noodles and sugar snap peas.
At around 600 calories per person, this is going to fill us up, with room to spare for other treats. That's 300 calories for the tuna steak, 170 calories for the noodles (if I ate all of them, which I didn't), 100 calories for the dressing and 30 calories for the peas Here's the recipe:
Marinade for the tuna steak (we marinated this for around 2 hours):
Juice of 1/2 a lime
1 tablespoon of fish sauce
2 tablespoons of sesame oil
1 clove garlic - pureed
Dash of honey
Ingredients for EGG Noodle dressing (to serve 4 people):
1 fresh chilli diced finely (add seeds if you want more heat)
10g of sesame seeds which you could dry fry if you want to add a toasted flavour and have time to do that
1 tablespoon of fish sauce
2 tablespoons of sesame oil
10g demarera sugar, use white sugar if you don't have this
1 tablespoon of lime juice - fresh if you have it, or the bottled stuff
Mix all the above ingredients together, and finally add some chopped CORIANDER if you have any, its a lovely smell, and is the classic for thai dishes. We prepared this dressing in the afternoon to save having to do too much later. We also cooked some noodles and let them cool before adding the thai dressing.
This was our first attempt at this particular tuna dish, and although the tuna was lovely, I'll be honest and say, I would have preferred some potato rather than the cold noodles. I may have had new potatoes or even a small amount of dauphinoise?
CALORIES have been calculated using 80g of cooked egg noodles per person, one portion of the noodle dressing with 170g of tuna steak and 50g sugar snap peas.
Marinade for the tuna steak (we marinated this for around 2 hours):
Juice of 1/2 a lime
1 tablespoon of fish sauce
2 tablespoons of sesame oil
1 clove garlic - pureed
Dash of honey
Ingredients for EGG Noodle dressing (to serve 4 people):
1 fresh chilli diced finely (add seeds if you want more heat)
10g of sesame seeds which you could dry fry if you want to add a toasted flavour and have time to do that
1 tablespoon of fish sauce
2 tablespoons of sesame oil
10g demarera sugar, use white sugar if you don't have this
1 tablespoon of lime juice - fresh if you have it, or the bottled stuff
Mix all the above ingredients together, and finally add some chopped CORIANDER if you have any, its a lovely smell, and is the classic for thai dishes. We prepared this dressing in the afternoon to save having to do too much later. We also cooked some noodles and let them cool before adding the thai dressing.
This was our first attempt at this particular tuna dish, and although the tuna was lovely, I'll be honest and say, I would have preferred some potato rather than the cold noodles. I may have had new potatoes or even a small amount of dauphinoise?
CALORIES have been calculated using 80g of cooked egg noodles per person, one portion of the noodle dressing with 170g of tuna steak and 50g sugar snap peas.
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