Lakes Entrance tuna on pureed vegetables
A great camping meal, just mash the vegetables with a potato masher  Serves 2 35 minutes
- 2 teaspoons chicken stock powder
- 2 cups hot water
- 4 small potatoes, diced
- 1 medium carrot, diced
- 1 medium zucchini, peeled and diced
- 2 x 150 g packets tuna steaks or 2 x 150-200 g fresh tuna steaks
- Olive oil
- 1 tablespoon corn flour
- 1 tablespoon soy sauce
Dissolve the chicken stock powder in the hot water. Place the liquid stock, potatoes, carrot and zucchini in a saucepan. Cover with a lid and bring to a boil. Lower the heat and simmer 10 minutes, or until the vegetables are tender. Drain the vegetables, reserving the liquid stock. Puree the drained vegetables with 3 tablespoons of the liquid stock. Season to taste and set aside. If using packet fish, heat a dry frying pan and cook the tuna without sauce on medium heat 1 minute on each side. If using fresh tuna steaks, brush the steaks with oil and cook for 1-3 minutes on each side, or until cooked to taste. Remove the pan from the heat. Combine the cornflour and soy sauce. Stir into the remaining liquid stock and pour into the frying pan with the cooked fish. Return the frying pan to the stove and cook, stirring over a medium heat until the sauce thickens. Spoon the pureed vegetables onto a serving plate, place a tuna fillet on top and pour sauce over the tuna. Season to taste and serve.
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