Ingredients
(recipe for 2 persons)
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1 package of Queens Ocean white tuna steaks
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1 red pepper
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1 green pepper
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1 onion
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1 box of oyster mushrooms (200 grams)
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fresh coriander
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sunflower oil
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2 cloves of garlic
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lemon juice
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soy sauce
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pepper and salt
Method of preparation
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defrost the steaks according the instructions on the package
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wash the peppers and cut in thin slices
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clean the onion and cut in half rings
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fine-cut the cloves of garlic
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brush clean the oyster mushrooms and cut into pieces (not too fine)
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wash the coriander and cut not too fine
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heat the grill pan on a hot stove
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heat the oil in the wok on a hot stove and add the onion and garlic immediately
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after 1 minute add the oyster mushrooms and the peppers and keep stirring them
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as soon as the peppers and oyster mushrooms are nicely fried damp down with some lemon juice and soy sauce and season with salt and pepper
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finally add the coriander
Grilling of the tuna steaks
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Heat the grill pan on a hot stove (the pan should be very hot indeed, otherwise the tuna will stick to the grill pan)
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Dry the steaks off with kitchen paper and brush them lightly with a little oil
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Season with pepper and salt
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Grill the steaks on both sides for about 1-2 minutes and serve directly
Serving tips
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Tuna steaks should still be rosy inside. If you prefer them a little more done, fry them a bit longer, but don’t fry them well done so that the fish meat will become dry and tough.
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Serve the steaks with delicious thick noodles, cooked in herb stock with a little wasabi.
