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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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By Matt TebbuttFrom Saturday Kitchen[row]
Ingredients
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 garlic cloves, sliced
- 2 tsp ginger, peeled and grated
- 1 leek, diced
- handful fresh peas
- handful sugar-snap peas
- 100g/4oz salted black beans
- 3 sprigs tarragon
- 500ml/18floz chicken stock
- 300g/10½oz fresh tuna, cut into roughly 1cm/½in chunks
- 2 limes, juice only
- salt and freshly ground black pepper
To serve
- 3 spring onions, thinly sliced
- 1 green chilli, thinly sliced
- handful pea shoots
Method
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Heat the sesame and one tablespoon of vegetable oil in a deep saucepan. Sweat the garlic, ginger, and leek, until soft.
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Add the peas, sugar-snap peas, beans, tarragon, and stock and bring to a simmer. Season with salt and pepper.
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Heat the remaining oil in a frying pan. Add the tuna and cook on all sides, until browned. Add to the broth.
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To serve, spoon the broth into two bowls and garnish with the spring onions, chilli and pea shoots.