This is fusion food! Peppered seared tuna is served on a bed of minted pea purée, napped with a wasabi butter sauce,
and accompanied with soy-seasoned noodles.
Cook a couple of handfuls of frozen peas – 5 minutes boiling should suffice – then mash with a stick blender, adding in
a good knob of butter, a couple of Tbs double cream and a Tbs or two of chopped fresh mint. Keep warm. Meanwhile cook
noodles according to the packet directions, drain and stir in a Tbs of light soy sauce, some chopped spring onions and
chopped parsley or coriander.
For the wasabi butter sauce, heat the juice of a lemon in a small saucepan with 2 Tbs light soy sauce and a Tbs wasabi paste.
Add in 75 g diced cold butter and whisk together until you have a nice glossy thick sauce. Set aside to keep warm.
Finally, coat both sides of tuna steaks liberally with freshly-ground black pepper and sear on both sides in very hot oil.
To serve, place a good dollop of the minted pea purée on warm plates, top with the tuna, spoon some of the wasabi butter sauce
on top and accompany with the noodles.