Freefrom Stir-fried Tuna with Belly Pork
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free
This seems a strange combination but it is not that unusual in Chinese cooking – and this dish has distinctly Chinese overtones. The tuna has a sufficiently robust texture and flavour to work well with the pork.
- 1 tbsp tamari
- 1 tbsp oyster sauce (check ingredients)
- 1 tbsp red wine vinegar
- 3 tuna steaks cut into thick matchsticks
- 2 tbsp wok or stir fry oil
- 25g / 1oz fresh ginger, peeled and very finely chopped
- 3 large cloves garlic, peeled and very finely chopped
- 1 medium onion, peeled and very finely chopped
- ½ level tsp cayenne pepper
- 350g / 12½ oz fat belly pork, cut into small dice
- 200–300ml / 7-10fl oz wheat and gluten free vegetable stock
- 450g / 1lb young purple sprouting broccoli (if you cannot get purple use green) trimmed of tough stalk
- sea salt and freshly ground black pepper
- 400g / 14oz fresh spinach leaves, cut up into largish pieces
- 12 spring onions (scallions), trimmed and cut into short pieces
- Mix together the tamari, oyster sauce and red wine vinegar and use it to marinate the tuna matchsticks for 30 minutes to an hour.
- To cook, heat the oil in a wok or large, open frying pan and add the ginger, garlic, onion and cayenne.
- Fry briskly but without burning for 2–3 minutes then add the diced belly pork and continue to fry briskly until the pork is colouring and crisping slightly.
- With a slotted spoon, remove the pork and vegetable to a plate and deglaze the pan with a little of the vegetable stock making sure to get all the burnt bits off the bottom of the pan.
- Return the mixture to the pan then add the tuna, with its marinade, and the broccoli florets plus a little more stock.
- Bring to the boil, cover and reduce to a brisk simmer for 3–4 minutes or until both tuna and broccoli are just cooked.
- Add extra stock if it seems dry.
- Finally add the spinach, turn off the heat, re-cover the pan and allow it to wilt in the heat of the pan.
- Just before serving, check the seasoning (it should not really need any) and add the chopped spring onions (scallions).
- Serve with plenty of rice.
Serves 4 – per portion
31g Fat (9g Sat fat, 13g mono, 7g poly)
9g Carbohydrate of which 7g Sugar
7g Fibre, 1004mg Sodium, 2.5 g salt
Good Source: Vitamin B6, B1, B12, folate, C, niacin, Iron, zinc,
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