Recently I received an email from reader Lisa asking for help. She fried some fresh tuna steaks and since it is quite a meaty fish thought a Hollandaise sauce will compliment it nicely, but unfortunately didn’t. What to do?
This is a very good question. If there is ever a book every cook should have on his or her bookshelf, it is Culinary Artistry. Although it has been published way back in 1996, its contents are timeless. The authors have gone through great lengths to compile a comprehensive list of food and flavour pairings. So if you are confident in your cooking and would like to start experimenting with different flavours and create your own recipes, buy this book!
According to Culinary Artistry, the best ingredients to pair tuna with are: black and white beans, chives, garlic, ginger, lemon, lime, olive oil, onions, black pepper, sesame, soy sauce and tomatoes.
After conducting an experiment or two I can conclude that tuna is best paired with Oriental and tangy flavours. The addition of mango (or pineapple) gives this dish an extra buzz.
Thanks, Lisa! I learnt a lot in the process.
If you have a question, why not drop me a mail?
P.S. This dish has been submitted to Lore of Culinarty‘s Original Recipes event.
Fresh Tuna & Mango with Lime Noodles
Preparation: 15 mins – Cooking: 10 minutes
Weight Watchers POINTS Per Serving: 7
- 60ml (¼ cup) lime juice
- 30ml (2 tbsp) fish sauce
- 30ml (2 tbsp) sweet chili sauce
- 10ml (2 tsp) sugar
- 5ml (1 tsp) sesame oil
- 1 clove garlic, finely chopped
- 8 spring onions
- 15ml (1 tbsp) olive oil
- 4 tuna steaks, weighing about 140g (5 oz) each
- 240g (8 oz) dried egg noodles
- 1 mango, peeled and cubed
- lime slices, to garnish
- To make the sauce for the noodles, place the lime juice, fish sauce, chili sauce and sugar in a small bowl and mix together.
- Heat the olive oil in a frying pan, then add the tuna steaks and cook over high heat for 2 minutes each side, or until cooked to your liking. Transfer the steaks to a warm plate, cover and keep warm.
- Place the noodles in a large saucepan of lightly salted, rapidly boiling water and return to the boil. Cook for 4 minutes, or until the noodles are tender. Drain well.
- Heat the sesame oil in a large frying pan. Add the spring onion and garlic and fry for a few minutes. Add the noodles and sauce to the pan and stir well to make sure the noodles get covered with the lovely sauce.
- Either cut the tuna into even cubes or slice it.
- When the noodles have been heated through place them on serving plates and top with the tuna and mango. Garnish with lime slices and serve immediately.
- This dish can be served cold.