• 2servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D
MineralsCopper, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 200g tuna steaks

  2. 2 tbsp dark soy sauce

  3. 2 tbsp olive oil

  4. 2 large spring onions , chopped

  5. large pinch dried parsley

  6. 1 clove garlic , crushed

  7. 4 closed cup mushrooms , chopped

  8. 25 g unsalted butter

  9. 1/2 red pepper , sliced

  10. 100 g Cambozola cheese

  11. 50 g single cream

  12. 200 g egg noodles

Instructions Jump to Ingredients ↑

  1. Wash the tuna steaks and put in a dish. Mix together 1 tablespoon of soy sauce, 1 tablespoon of olive oil, half the chopped spring onion, the dried parsley and the crushed garlic. Pour this mixture over the tuna and leave to marinate in the fridge for 30 minutes.

  2. Preheat the oven to 220C/gas 7.

  3. Put the tuna and its marinade into an ovenproof dish lined with tin foil. Add half the chopped mushrooms and the remaining spring onion. Put most of the butter on the top, reserving a little for the sauce. Fold the tin foil over to wrap the tuna in a parcel. Cook on the top shelf of the oven for 10 minutes 4. While the tuna is cooking, put the remaining mushrooms, red pepper, cheese, cream and remaining butter in a microwave bowl and heat on high for 3 minutes. Transfer to a blender and blitz until you have a smooth and creamy sauce.

  4. Bring a pan of water to the boil and cook the egg noodles for 3-4 minutes, until tender. Drain and toss them with the remaining soy sauce and olive oil.

  5. Remove the tuna from the oven and open foil parcel carefully. Serve on a bed of egg noodles with the creamy sauce poured over the top.


Send feedback