Wednesday, 7 December 2011

Miso Glazed Tuna and Greens

I found bags of spring greens and cavolo nero reduced in the supermarket so bought a few to keep me going. I've never really eaten greens before but I thought I'd give it a go and this is one of the dishes I made with them. I ended up putting them in pretty much everything I cooked and they worked with everything. The combination of the greens, tuna and miso was delicious.

Miso Glazed Tuna and Greens (adapted from
(Serves 4)

1 cup white miso (also called shiro miso)
1/2 cup mirin
1/2 cup sugar
1/4 cup water
1/2 cup mayonnaise
2 pounds tuna steak, cut into 1-inch cubes
mix of cabbage, spring greens and cavolo nero

Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.

Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.

Heat oil in a frying pan and add the tuna cubes. Stir fry for about 2 mins. Add in the greens and stir until just wilted. Serve with rice or just by itself.

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