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Crusted Tuna with ramen, and bok choy
1.Bring a pot of water to boil. About 4 cups, doesn’t have to be a lot.
1.Add the ramen
2.When the noodles begin to unfold, about a minute, gently separate with a fork, and reduce heat to low simmer.
3.Cook for additional 3 minutes or until noodles are soft.
4.Strain in colander and transfer to big bowl - set aside for later.
2.Bok Choy –
1.Heat the oil in a large skillet and cook the garlic and ginger until fragrant, about 30 seconds.
2.Mix in the bok choy and cook 3-4 minutes or until heated through and leaves are gently wilted.
3.Add this to the bowl with your ramen.
4.Add in your soy sauce and hot sauce – and mix together.
1.NOTE for both I have given you more then necessary, so it is up to you how spicy/salty you would like it.
3.Tuna –In a non-stick pan. For this one your really not going to want to step away, so make sure everything else is finished and you are ready to start cooking.
1.Season the tuna with salt and pepper and using a small plate to dredge completely in the everything seasoning, coating the tuna evenly, covering on all sides.
2.Get the pan very hot over medium high heat and add a good amount of oil.
3.Add the Tuna to the pan, making sure it is sizzling when it hits the oil, if not take it out and wait to get hot.
4.Sear one all sides about 30-60 seconds and the seeds start to turn brown
5.Carefully turn the tuna over and repeat on all sides.
6.Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
Note this should give you a raw tuna in the middle, if you don’t like it raw cook longer on each side but reduce the heat significantly to a medium.