SPOILER ALERT: THIS POST DOES NOT CONTAIN YOLKPORN (forgive me)
Look, I know what I said in my ode to brunch...but what ya gonna do? Not read? That would just be punishing yourself and no one wants that, DO THEY???
If you know me, you know my love of all things Asian - less of an addiction and more of an essential to my ability to survive. Dramatic? Probably, but once you've tried this dish there's no going back. Trust me!!
As a constantly hangry student at the University of Nottingham, I have 'expressed' (moaned is probably more appropro) my disappointment at the lack of good Asian restaurants in the city. If you disagree, I promise I'm open to a solution to my mid-term sushi withdrawls.
Anyways, this recipe is how I combat said withdrawals. Some people do drugs, I do sushi, no judgement here!
This recipe is pretty simple, easy to throw together and definitely one of my go-to dinners at uni. Although not strictly sushi, it's the closest I can get without sushi grade fish. @Atariya pls set up a shop in Notts!!!!!
This is my 'Seared Tuna Salad with Miso Aubergine'. It will become apparent that I'll eat anything coated in miso, however this time the aubergine is definitely the star of the dish. If I could live off aubergines I probably would, but apparently supermarkets in Notts don't agree as they are as rare as a uni professor responding to an email. Miso is like the Asian answer to tahini (another great love of mine) but don't worry I'll write a sappy love song to it in another post. For now, just take a breath and enter the delicious world that is this dish:
Ingredients:
For the Aubergine:
1/2 aubergine (cut lengthways)
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon Japanese rice wine vinegar
1 teaspoon raw tahini
1 tablespoon mirin
4 tablespoons sesame oil
For the Seared Tuna Salad:
1 Tuna Steak
1/2 cup sesame seeds (black or white or half/half)
1/2 avocado, cubed
50g longstem broccoli (halved lengthways, blanched)
1 corn on the cob, charred, corn removed from cob
25g shelled edamame, blanched
Handful of leaves (I use peashoots and spinach)
Lime and Lemon Juice
Chilli Flakes
Garlic Granules
Method:
Pre-heat the oven to 190 degrees. In a bowl, combine the aubergine ingredients, saving the aubergine and two tablespoons of oil. Set aside. Create a cross-hatch design in the flesh of the aubergine by scoring the flesh lengthways and then widthways. Pour two tablespoons of the sesame oil on top of the aubergine flesh and put in the oven, flesh side up. After 30mins, or when the aubergine is soft, spread the miso sauce on top of the aubergine and put back into the oven for another 5-10mins.
Whilst the aubergine is cooking combine the two types of sesame seeds and pour onto a chopping board. Next get the tuna steak and push each side down onto the seeds until each side is coated fully. Place in a dry, hot pan and sear each side for 1-2 mins depending on the thickness of the steak and your preference. In a separate bowl combine the leaves, avocado, corn, edamame and broccoli with a squeeze of lime and lemon juice. Season with chilli flakes, garlic granules, salt and pepper.
Slice the tuna, serve on top of the salad with the aubergine alongside it. Sprinkle some sesame seeds on top, or don't - you'll just have an infinitely better looking plate if you do...but you do you.
Much love
x
As always make sure you're following me on Insta and Facebook for more recipes in between blog posts and stories. Feel free to share, comment and tell all your friends about Just a Hangry Girl!!
Look, I know what I said in my ode to brunch...but what ya gonna do? Not read? That would just be punishing yourself and no one wants that, DO THEY???
If you know me, you know my love of all things Asian - less of an addiction and more of an essential to my ability to survive. Dramatic? Probably, but once you've tried this dish there's no going back. Trust me!!
As a constantly hangry student at the University of Nottingham, I have 'expressed' (moaned is probably more appropro) my disappointment at the lack of good Asian restaurants in the city. If you disagree, I promise I'm open to a solution to my mid-term sushi withdrawls.
Anyways, this recipe is how I combat said withdrawals. Some people do drugs, I do sushi, no judgement here!
This recipe is pretty simple, easy to throw together and definitely one of my go-to dinners at uni. Although not strictly sushi, it's the closest I can get without sushi grade fish. @Atariya pls set up a shop in Notts!!!!!
This is my 'Seared Tuna Salad with Miso Aubergine'. It will become apparent that I'll eat anything coated in miso, however this time the aubergine is definitely the star of the dish. If I could live off aubergines I probably would, but apparently supermarkets in Notts don't agree as they are as rare as a uni professor responding to an email. Miso is like the Asian answer to tahini (another great love of mine) but don't worry I'll write a sappy love song to it in another post. For now, just take a breath and enter the delicious world that is this dish:
Ingredients:
For the Aubergine:
1/2 aubergine (cut lengthways)
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon Japanese rice wine vinegar
1 teaspoon raw tahini
1 tablespoon mirin
4 tablespoons sesame oil
For the Seared Tuna Salad:
1 Tuna Steak
1/2 cup sesame seeds (black or white or half/half)
1/2 avocado, cubed
50g longstem broccoli (halved lengthways, blanched)
1 corn on the cob, charred, corn removed from cob
25g shelled edamame, blanched
Handful of leaves (I use peashoots and spinach)
Lime and Lemon Juice
Chilli Flakes
Garlic Granules
Method:
Pre-heat the oven to 190 degrees. In a bowl, combine the aubergine ingredients, saving the aubergine and two tablespoons of oil. Set aside. Create a cross-hatch design in the flesh of the aubergine by scoring the flesh lengthways and then widthways. Pour two tablespoons of the sesame oil on top of the aubergine flesh and put in the oven, flesh side up. After 30mins, or when the aubergine is soft, spread the miso sauce on top of the aubergine and put back into the oven for another 5-10mins.
Whilst the aubergine is cooking combine the two types of sesame seeds and pour onto a chopping board. Next get the tuna steak and push each side down onto the seeds until each side is coated fully. Place in a dry, hot pan and sear each side for 1-2 mins depending on the thickness of the steak and your preference. In a separate bowl combine the leaves, avocado, corn, edamame and broccoli with a squeeze of lime and lemon juice. Season with chilli flakes, garlic granules, salt and pepper.
Slice the tuna, serve on top of the salad with the aubergine alongside it. Sprinkle some sesame seeds on top, or don't - you'll just have an infinitely better looking plate if you do...but you do you.
Much love
x
As always make sure you're following me on Insta and Facebook for more recipes in between blog posts and stories. Feel free to share, comment and tell all your friends about Just a Hangry Girl!!