I made dinner for a friend of mine on Friday night. She is lactose intolerant so Chinese or Japanese is always a good bet for avoiding dairy. This was really simple and quick to make, She has a salmon fillet and this worked just as well with the salmon. The original recipe didn't call for all the veg, but I needed to use it up so added it in.
Tuna Teriyaki with Noodles (adapted from http://www.weightwatchers.co.uk/)
3 tablespoon teriyaki sauce
1 tablespoon lime juice
1 teaspoon chilli powder, mild, or ½ tsp dried chilli flakes
350 g tuna steak
1 clove garlic, crushed
300 g straight to wok noodles
1 big flat mushroom, sliced
1 yellow pepper, sliced
1 medium courgette sliced
1 tablespoon fresh coriander, chopped
1 portion stock cube, vegetable – made up to 300ml with hot water
Mix together the teriyaki sauce, lime juice and chilli powder or dried chilli flakes in a shallow, non-metallic dish. Add the tuna steaks and stir to coat, leave to marinate for about 30 mins, keep the marinating liquid
Heat some oil in a wok or large frying pan. Add the garlic and stir-fry for 2 minutes, then add the mushroom, pepper and courgette. Stir-fry over a high heat for 2-3 mins.
Add the noodles to the pan with the coriander, reserved marinade and hot vegetable stock . Cook gently for another 2-3 minutes
Meanwhile, heat some oil in a another pan and cook the tuna for a couple of minutes on each side.
Share the noodle mixture between 2 warmed bowls, place the tuna on top and serve at once.