Janice Tripepi

I traipsed ALL OVER Durban – yesterday!!! All to no avail - i was having a major tuna craving.  Eventually i had to resort to frozen tuna from Woolies.  HARDLY a reasonable substitue, but, in the face of gulishing and craving like a pregnant woman – i just had to make do.  We really don’t get the best fish here, which seems like a travesty because we are on the coast.  Maybe all them foreign trawlers have taken all our fish ………. who knows!!

INGREDIENTS

Tuna Steaks

Chinese Egg Noodles

garlic finely chopped – about 8 cloves

ginger – 1 Thumb finely grated

chilli – 1 finely chopped

onion – 1 large one chopped

One cup of fresh corn

One orange or red pepper chopped

1 punnet of Mange tout peas 

XiaoXhing Rice Wine – or Sherry

Peanut Oil – or sunflower oil

Soy Sauce

2 tsp sugar

Sesame Oil

Garlic Chives – Snip them into the finished dish with a pair of scissors

Golden Mountain Sauce – avb @ Pick n Pay

Chinese Fish Spice

Boil the chinese noodles until tender in salted water.  Drain and sprinkle with

sesame oil to keep them moist.  Set aside.

In a wok – add enough peanut oil to coat the bottom of the wok.  Heat this up to a nice hot temperature,

the oil needs to ripple with heat

add the garlic, ginger, onion and chilli and fry for about 2 minutes

add a good splash of the rice wine with the soy sauce and golden mountain sauce and about 2 tsp of

sugar and fry for one minute

Add the noodles and stir fry coating them nicely with all the veggies and sauce

check for seasoning, cut in the garlic chives and immediatel remove them to a serving dish.

Coat the Tuna Steaks with the chinese spice and flash fry them

in a griddle pan – don’t overcook them.

The tuna should still be pink in the middle – IF YOU DO MANAGE TO FIND FRESH TUNA!!!

Cut the steaks into strips and serve on top of a good helping of the

noodles.

As always taste your food while it is cooking – you may like to add an extra chilli for more heat -

or a dash more of soy sauce.

Buon Appetito!