Back from our hols and we’re starting the home leg of summer as we mean to go on. It’s been a busy day of park-based fun and hanging out with pals. All that fresh air and giddiness understandably left us pretty starving – and a nail-biting, caught-in-traffic-and-diversions-whilst-running-on-an-eighth-of-a-teaspoonful-of-petrol-experience left me a little fraught – so a speedy tea was of absolute necessity.
This Asian-inspired tuna with stirfried vegetables is another staple recipe that can be thrown together in moments. It won’t be on the table in 10 minutes like the chicken noodles, but after 5 minutes prep, you’ll be unhampered to gnaw on a table leg for 30 mins or so. It’s no looker, it goes without saying (imagine a day I don’t say this) but it’s tasty and filling and wholesome. A recent fad has involved low carb eating, so I have served the tuna with cauliflower rice, but noodles are undoubtedly nicer.
I realised, as I wowed onlookers in tonight’s exposition of culinary prowess, that I had bought every ingredient I used in this recipe from Aldi. How things have improved from the time I ventured in nervously, exiting soon after, dazedly clutching an ironing stool that was use to neither man nor beast, but having been quite unable to source a bag of frozen sweetcorn.
I now do the vast majority of my food shopping in Aldi, and whilst the checkout experience gets no less stressful, I think that most of the stuff they sell is pretty good and there’s little I can’t find in my local branch. I’d definitely recommend giving them a whirl, if you haven’t already.
Super quick, Asian inspired tuna.
- Frozen tuna steaks (one per diner)
- Squeezy/grated garlic
- Squeezy/grated ginger
- Squeezy/finely chopped chilli (I leave this out for the little badgers)
- Soy sauce
- Sesame oil (optional)
- Pack of stirfry vegetables, or chop your own if you have the time and willing (1 bag is enough for 2 people)
- Cauliflower rice/proper rice/noodles
- Preheat the oven to 180C
- Lay out a large strip of greaseproof paper/foil on a baking tray and artistically – or otherwise – place your tuna fillets upon it.
- Hapharzardly, squirt a blob of garlic, ginger and chilli on the top; mix them together a bit and spread to cover the tuna as best you can.
- Fold up the sides of the wrapping and slosh in a couple of tablespoons of soy sauce, and a dash of sesame oil. A sprig of coriander won’t be out of place if you have one to hand.
- Continue to fold the paper or foil until you have a snug little parcel.
- Pop into the oven and bake for approx 30 mins.
- 5 or 10 mins before your timer is due to ping, cook the stir fry veggies in olive oil in a large, hot, frying pan, adding in the same squirty ingredients you used to top the tuna. Splash in some soy sauce when the veggies are pretty much cooked (about 5 minutes).
- Follow the relevant instructions to get the accompanying rice or noodles ready for the same time.
- Put the rice or noodles in a bowl, top with the vegetables and tuna (and any juices) and accept that it will taste much nicer than it looks.