Serves: 6
Ingredients:
400g tin tuna (in oil), keep oil for frying
6 spring/green onions, sliced
¼ bunch coriander, finely chopped, roots included
1 small long green capsicum, finely chopped
1 clove garlic, finely sliced
1 ½ tsp white pepper
Splash white wine
1 litre vegetable stock
½ litre water
2 tbsp arrowroot
Method:
Place a pot on to heat with 2 tbsp of the tuna oil. Add in the spring onion, capsicum, garlic, coriander root and pepper and fry until softened.
Deglaze the pan with a splash of white wine, then toss in the tuna, coriander leaves, vegetable stock and water. Boil vigorously for 5 minutes. Stir in arrowroot to thicken.
6 spring/green onions, sliced
¼ bunch coriander, finely chopped, roots included
1 small long green capsicum, finely chopped
1 clove garlic, finely sliced
1 ½ tsp white pepper
Splash white wine
1 litre vegetable stock
½ litre water
2 tbsp arrowroot
Method:
Place a pot on to heat with 2 tbsp of the tuna oil. Add in the spring onion, capsicum, garlic, coriander root and pepper and fry until softened.
Deglaze the pan with a splash of white wine, then toss in the tuna, coriander leaves, vegetable stock and water. Boil vigorously for 5 minutes. Stir in arrowroot to thicken.
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