Fried tuna with asparagus and noodles

Shopping List for 4 adults

4 pcs. Fresh tuna steaks 250 g Egg noodles (Rema 1000) 300 g Green asparagus 1 tbsp. Taste-neutral oil Dressing 1 piece. Organic lemon 1/2 Bunch of fresh chives 1/4 Tray watercress 2 tbsp. Olive oil 1 tbsp. Oyster Sauce 1 tbsp. Fish Sauce Salt and pepper from the mill

I am an angler in Scandinavia Home Recipe No. 148 Fried tuna with asparagus and noodles

Procedure without liability: Rinse the lemon and finely grate the peel on the grater. Cut off the white skin of the lemon and cut the lemon flesh into triangles or small cubes. Remove any lemon seeds. Finely chop the chives, chop the watercress and mix it with olive oil, lemon zest and lemon dice in a bowl. Season the dressing with Oyster Sauce, Fish Sauce and (perhaps salt) and pepper. (Remember the Fish Sauce is salty). Cook the egg noodles according to the package instructions and drain the water. Keep the egg noodles warm in the pan with the lid on. Break the bottom of the green asparagus and cook them in lightly salted water for 2 minutes and pour off the water. Keep the asparagus warm in the pot with the lid on. Season the tuna steaks with salt and pepper and fry them in a taste-neutral oil on a very hot pan for 1 minute on each side. Check the time, if you fry them much more they will be dry. Inside, they should be slightly red. Serving: Toss the egg noodles in the dressing. Distribute the egg noodles on 4 plates together with the green asparagus. Place a tuna steak on top and serve the dish hot immediately.