Tue, 4 October 2016
This super tasty tuna stir-fry recipe from John West gives it a deliciously different fish twist that works really well. Like most Eastern influenced dishes, there’s a lot going on here in terms of spicy flavours, with everything from garlic to fresh ginger in the mix.
TIME: 30 MINS
FISH: TUNA
SERVES:2
PREPARATION METHOD
This super tasty tuna stir-fry recipe from John West gives it a deliciously different fish twist that works really well. Like most Eastern influenced dishes, there’s a lot going on here in terms of spicy flavours, with everything from garlic to fresh ginger in the mix.
And because the key ingredient is our JOHN WEST INFUSIONS Chilli & Garlic Tuna, you’ll also get plenty of piquant flavour from the fish too.
The end result is a tuna stir-fry recipe that looks great on the plate and tastes even better! An exotic and refreshingly zesty combination of flavours and textures that could soon become your favourite stir-fry.
The rule for any tuna stir-fry recipe is to have all your ingredients chopped and ready to go in the wok.
In a small bowl mix the honey and soy sauce, leave to one side.
Once you have everything ready to go, place a wok or large frying pan over high heat, add the sunflower oil and sesame oil and leave until hot. Add the garlic and ginger and fry for 20 to 30 seconds.
Now add the spring onions, asparagus, red pepper and pok choy and continue cooking for a further minute until the vegetables soften slightly.
Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the JOHN WEST INFUSIONS Chilli and Garlic Tuna and fresh coriander.
Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.
You could also serve some lime wedges on the side for added sharpness.
For more information http://www.john-west.ie/recipe/chilli-garlic-infusions-tuna-stir-fry-recipe
INGREDIENTS
2 x 80g pots of JOHN WEST INFUSIONS Chilli & Garlic Tuna
5 spring onions, shredded
1 red pepper, cut into strips
5 asparagus spears, sliced
10 pieces of mangetout, sliced in half
1 pok choy, cut into quarters
2 garlic cloves, thinly sliced
2cm piece of fresh ginger, cut into matchsticks
4 tbs of soy sauce
1 tbs of runny honey
1 tbs of sunflower oil
1 tsp of sesame oil (optional)
125g of dried egg noodles, cooked, refreshed and drained
1 tsp of sesame seeds, lightly toasted
1 tbs of chopped fresh coriander