Strictly Suppers 2015 #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in a Soy, Honey, Chilli and Lime Sauce with Asda Mashed Potatoes

Good morning all, how is everyone?  It’s almost December the 1st so I’ve now started singing Christmas songs and thinking about what I’m going to be cooking over Christmas, especially Boxing night.  One thing is for sure, I know Adam, Heather and I wont be in the kitchen as long as we were last year and I know Heather wont be doing the dishes for six months 😆

Once again sorry this is later than planned but I’ve had a hectic weekend again and time ran away from me. This is my own recipe, it’s easy, tasty and can be cooked in less than 40 minutes. The theme for this week’s dance is the Cha-Cha-Cha and is a mash up of last year’s theme’s. We’ve not had great success in the Cha-Cha-Cha style this year with lots of competitors ranking it as their lowest Dace. The highest score for a Cha-Cha-Cha this year is Peter Andre (30) and the lowest is good old Iwan Thomas (13).

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

The ingredients are simple for this one, there is an addition of chilli flakes which are not featured in the photograph above. The Tuna Steaks were lovely, a bit small but they were decent quality.

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

There wasn’t much equipment used in this recipe, it’s all in the photograph above. The little mug on the left is a Christmas present from Heather last year; it’s a measuring mug and is so handy because it’s easier than lugging a great big jug around.

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The first thing we need to do is create the marinade, I used 300ml of Dark Soy Sauce as I was marinating two tuna steaks, measure that out.

Pouring in the honey for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Pouring in the honey for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once I did that I added 2 Tbs of Honey to the Soy Sauce and stirred it through so that it all mixed. Next you need to add the chilli

My chilli flakes I used to pep up the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

My chilli flakes I used to pep up the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

This is chilli I’ve had in the cupboard since Adam was a boy, it’s probably not safe to use, but I won’t say anything if you don’t! You can use chilli powder or a fresh chilli, or you can substitute it for Garlic and Ginger if you wanted to, it’s your choice.

The marinade ready to go on the Tuna for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The marinade ready to go on the Tuna for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Stir the chilli thoroughly to ensure all the ingredients have combined then add the lime juice, I used 2 Tbs, like with all the ingredients you can use as much or as little as you like.

The Tuna marinating ready for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna marinating ready for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Marinate the Tuna in the sauce for 10 – 20 minutes; you don’t want to do it for too long otherwise the lime will start to cook the fish.

Warming the sauce through ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Warming the sauce through ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once the fish is marinated pour the sauce into a saucepan and warm through. You’ve got a couple of options here, you can reduce it so that it becomes a glaze, a nice sticky syrupy sauce to go over the tuna… that’s what I would have liked to do. I’d have liked to do some chefy drizzles and swirls just to ponse the plate up a bit… but no! Being the pillock that I am  😳 didn’t have time to reduce the sauce to a glaze consistency so ended up having it as a rather runny sauce. I’m not complaining it was really tasty but, not as I planned it. Turn the heat on to high under the griddle pan.

The Tuna on the griddle pan for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna on the griddle pan for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the griddle pan is piping hot add the fish, make sure that there is some marinade on them so they won’t stick. Cook them for two minutes on each side, or more if you like your fish well cooked.

Asda Mashed Potatoes Snack Pot to go with this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Asda Mashed Potatoes Snack Pot to go with this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

I served this with Snack Pot Mashed Potatoes from Asda… wow! This was a find, the mash is creamy and tasty, with crisp almost crouton like onions going through it. I had this when my parents went away one night and I’m hooked, it’s really worth trying. Cook this as per the instructions, I almost guarantee you won’t be disappointed!

The Tuna cooked in the Griddle Pan ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna cooked in the Griddle Pan ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the fish is cooked to your liking take it off the heat, otherwise it’ll carry on cooking. I like it pink in the middle, there’s nothing worse than overcooked Tuna, it goes like old shoe leather in texture. I’m not one of these people who says oh you should have it cooked like this, cook it as you like it, but if you don’t know how you like it, give it a chance a bit pink in the middle, you won’t regret it. I suppose the only thing I’d say is if you are eating frozen tuna that’s 10 for £5 it’s probably best to cook that all the way through but fresh tuna you can eat a bit pink in the middle and often fish monger tuna is Sushi grade, which means you can eat it raw.

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it's glory!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it’s glory!

Serve with the potatoes and the sauce, honestly this is lush. The sauce is salty, spicy but with the tang of the lime and the sweetness of the honey. The mashed potatoes are creamy and rich with the crunch of the onions going through them and the Tuna is the icing on the cake. Give this a go there is so much you can do to it, you could add spring onions to the sauce or ginger and garlic. Have a play that’s what cooking’s all about!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Remember you can download my step-by-step instructions here, if you give it a go send in your pictures – I’d love to see them.

I cooked this recipe with my mother and my Aunty Doll watching me, my Aunty Doll isn’t the most adventurous when it comes to food, she’s like my father! She keeps telling me how much my uncle would like my cooking, he’s a lot more adventurous (like my mother) so I’m going to have to cook for him one day. Aunty Doll is a bit of a legend in my family, and while I love all my aunties and uncles equally I think everyone would agree Aunty Doll is awesome, saying that mind I don’t live with her 😆 ! Thanks to my mother Mags and Aunty Doll for their help!

Next week I’m hoping to give you something sweet for our sixth installment of our Strictly Suppers range. I’m hoping it will be based on the Viennese Waltz… what do you think it’ll be?

Tomorrow's Time-Saving Tuesday's Dolmio Pasta Corbonara and Uncle Ben's Chilli Con Carne and Rice

Tomorrow’s Time-Saving Tuesday’s Dolmio Pasta Corbonara and Uncle Ben’s Chilli Con Carne and Rice

I said I was back to normal last week, well I’m still a bit out on my timings but I’m getting there. My new business W38 Media is taking a lot of time (cheap plug I know) as well as my first business Accessible Wales (another shameless plug) Tuesday we’ve got a review of Uncle Ben’s Chilli Con Carne and Rice Snack Pot and Dolmio’s Pasta Carbonara…. it’s one not to be missed.

Mystery Bag Meals Information

Mystery Bag Meals Information

I’m looking for a mystery bag, ideally I’d like one before Christmas, any suggestions, if you do please get in touch (see the picture above).Wheelie Good Meals Social Networking

Don’t forget get in touch, I’d love to hear from you using the methods above. Send in your thoughts, pictures, ideas – just basically get in touch, I’d love to hear from you. I hope you enjoyed strictly, I am more disappointed this week with the Elimination, I haven’t seen it, only read the results so perhaps I can tell you more tomorrow!

 

See you tomorrow

Rich signature

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot

Tuna Infusion with Soy and Ginger and Mushroom Couscous Steam Pot

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - Front Of The Package

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – Front Of The Package

I’m sorry that there was nothing coming last week, I’ve had a hectic few days, including a visit from my lovely niece Alice. You’ll probably know by now that Alice has been partying studying in France for the last ten months through her university course, but now she’s home! I’d missed her, although, if I’m honest, I probably spoke more to her when she was in the land of onion and garlic than I ever did when she was home 😆 . We did lots of cooking while she was up, some was very, very successful – some was utterly disastrous… you’ll know about it all soon enough 😆 !

This review is the other John West Infusion Pot I bought, you’ll remember I reviewed the Infusion Pot which was Tuna with Coriander & Cumin and Lime and Coriander Cous Cous.

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - The Two Pots

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – The Two Pots

This was a great quick and easy snack, I really love the idea of the two little pots and with the tuna, it ticks all the boxes for me. This one was a bit of a surprise because it has mushrooms in it… come all we all know I don’t like Mr Legumes, but taking one for the team I decided I’d buy this one and review it.

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - The Back Of The Package

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – The Back Of The Package

The instructions are easy to follow, they’re exactly the same as the other one we’ve reviewed in the past. As I’ve said in my previous post it is a glorified pot noodle really J it’s made in the same way… simple!

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - The Couscous Before The Water

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – The Couscous Before The Water

Water is added to the dry couscous and the lid is replaced it only takes about five minutes once the lid is replaced. Open the tin of tuna, I’ll admit it doesn’t look the friendliest, some would say it looks like cat food but trust me it doesn’t taste like it.

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - The Tuna, Soy and Ginger Before Mixing With The Couscous

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – The Tuna, Soy and Ginger Before Mixing With The Couscous

When the five minutes is up mix the two together, you can, like me eat it from the pot or have it in a nice little bowl… you choose! Below you can find the nutritional values for this Steam Pot, each pot contains 413 calories and 10 grams of fat (1.4 grams of saturated fat) and 1.4 grams of salt.

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - Nutritional Information

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – Nutritional Information

This was an excellent quick and easy snack, it’s quite filling and takes next to no time to prepare. The packaging describes it as

Tuna flakes with a little soy sauce and ginger infused extra virgin olive oil (5%) and mushroom couscous

I love the whole soy ginger flavour combination, I’ve used it before in Soy Chilli and Ginger Trout Recipe. I can’t say I noticed the mushrooms in this recipe so they didn’t really bother me lol

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot - Ready To Be Eaten

Time-Saving Tuesdays – John West Tuna Infusion Steam Pot – Ready To Be Eaten

A year ago today we launched our Ready Meal Monday feature, so it’s only fitting that this is a good product to review for Time-Saving Tuesday. Come back Thursday for “Something Fishy 2015”!  I’m also embarking on a new feature called Mystery Bag Meals coming at the end of the week, we’ve got a shiny new logo for the brilliant talent that is Dave Hole and a set of ingredients for the lovely Melanie from Melanie’s Food Adventures

Remember you can visit us on all our social networking pages or you can email us.

See you soon

Rich

Ps…. I know my time keeping is sometimes rusty but this was written on Tuesday but for some reason it didn’t post…. grrr 👿 .
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Pepper and Onion Stir-Fry Thing

Well as it was our first anniversary last week I thought I’d write this post up dedicated to my darling sister Heather. I’ve always cooked loads, for as long as I can remember but it’s by eye…. a little pinch of this and a glug of that but that had to change when the blog launched! I had to be more specific, actually creating recipes as opposed to trundling through things by trial and error. Heather and I often have this conversation as she tends to make the same dish differently each time she makes it. She has staples that she makes on a regular basis and they’re all quite random… in name alone! For example she has her Salmon Thing, and her Spanish Chicken Thing… yep they’re all called Thing… hence the name of this recipe!

This is easy, really easy in fact it, it is just peppers and onions with a few friends. Give it a go, it’s worth a try I promise you you won’t be disappointed.

Ingredients for my Pepper and Onion Stir-Fry Thing

Ingredients for my Pepper and Onion Stir-Fry Thing

Utensils and Equipment for my Pepper and Onion Stir-Fry Thing

Utensils and Equipment for my Pepper and Onion Stir-Fry Thing

The ingredients are simple a few peppers, onions, garlic, ginger and then you choose the extras really. Customise it how you want to, I’ve used Sun-Dried Tomato and Char-Grilled Red Pepper Pastes I bought from Sainsbury’s, Lazy Garlic and Ginger, Gherkins and then a good glug of Dark Soy Sauce. You’ll see I’m not using too much in the way of equipment either, do you love my little blue pan…. it’s sooo cute  😳 and really me, I love little things… is it because I’m short, yes possibly – I bought this from Home Bargain’s many moons ago, and I love it.

The Onions for my Pepper and Onion Stir-Fry Thing

The Onions for my Pepper and Onion Stir-Fry Thing

Chop the onions in to ½ moon shapes. Don’t cut them too thick as you’re not going to cook this for long.

Pepper and Onion Stir-Fry Thing - How to De-Cheek A Pepper

Pepper and Onion Stir-Fry Thing – How to De-Cheek A Pepper

Once you’ve done that you need to take the cheeks off a pepper – what’s a pepper cheek I hear you ask well it’s the side of it. I learned this term from James Reeson who is the host of Australia’s “Alive and Cooking” honestly, it’s one of my favourite cookery programmes. James is English but lives in Australia. You know I watch a lot of cookery programmes from the land down under but this is the best. Take the cheeks off and then cut them into strips.

Pepper and Onion Stir-Fry Thing - Courgettes and Other Vegetables Ready For Use

Pepper and Onion Stir-Fry Thing – Courgettes and Other Vegetables Ready For Use

Once you’ve cut the peppers into strips, cut the courgette into rounds, cut them into 1-2 cm thick circles. These could discolour so you need to cover them. Once you’ve cut all the vegetables put them in separate containers and set aside, I’ve ordered them above in the order I’m going to cook them. To start cooking place a frying pan or wok on a medium/high heat. Add some olive oil and allow to warm up, once warm add the onion and 2 teaspoons each of ginger and garlic (more or less depending on your taste). At this point you want to toast your almonds for a couple of minutes, be careful – they go from lovely to burned in a matter of seconds, or at least they do in my experience (he says while he throws a batch of almonds away).

Pepper and Onion Stir-Fry Thing - Frying The Onions and Peppers

Pepper and Onion Stir-Fry Thing – Frying The Onions and Peppers

Once you’ve fried the onions until they are soft add the peppers and stir thoroughly, allow the peppers to get to know the onions and get coated by the ginger and garlic. Cook until the peppers start to soften, you don’t want them to be mushy but you do want them to soften.

Pepper and Onion Stir-Fry Thing - Adding The Pastes To The Party

Pepper and Onion Stir-Fry Thing – Adding The Pastes To The Party

Add the Char-Grilled Red Pepper and Sun-Dried Tomato Pastes, I’ve bought them from Sainsbury’s but other shops do them, you can of course add Sun-Dried Tomatoes and the Roasted Red Peppers from a jar. Give it all a stir, keep it moving to allow the flavours to meld and mingle…. they should be like neighbours talking over the garden wall 😆 .

Pepper and Onion Stir-Fry Thing - Cooking The Courgettes

Pepper and Onion Stir-Fry Thing – Cooking The Courgettes

Then as you can see above, I added the courgettes; you want to cook them until they are slightly brown. When they start to colour add the soy sauce, it’s important to add a good glug, obviously if you don’t like it eave it out but it goes well in this recipe. Also add the pre-cooked potatoes, this is an optional extra really and I was using them up because they were left over.

Pepper and Onion Stir-Fry Thing - Adding The Soy Sauce, Potatoes and Gherkins

Pepper and Onion Stir-Fry Thing – Adding The Soy Sauce, Potatoes and Gherkins

Keep the potatoes moving along with everything else, you want to spread the flavour around the pan to ensure all the ingredients gets to know each other. Once you’ve done that add the gherkins if you are using them and cook for a further one or two minutes. Season and stir to ensure that the seasoning is evenly distributed throughout, don’t use too much salt because you are using soy sauce and it can be salty. You can take this off the heat then as you’re ready to serve.

Pepper and Onion Stir-Fry Thing with Flaked Toasted Almonds

Pepper and Onion Stir-Fry Thing with Flaked Toasted Almonds

I placed on a plate and topped with the flaked almonds, you could use pine nuts or breadcrumbs for a bit of texture. My mother really enjoyed this one you could serve a smaller portion than the one above with rice or noodles. Give it a try it’s a really quick and easy mid week meal and great for using up vegetables that are in your house, you can add more vegetables, Pak Choi maybe, baby sweet corn or some sugar snap peas – make it your own, that’s what it’s all about. You can download a fully copy of the recipe here.

 

If you like peppers then why not try out my Peperonata or you can try my Sticky Aubergine with Soy Dressing Red Pepper, Onion and Sweet Potato Wedges. Tuesday I’ll be reviewing a different type of ready meal, what do I mean, come back and have a look.

 

I’ve had a busy couple of weeks with the blog’s anniversary and social networking it’s been quite hectic. On the positive side I’ve got a few more recipes in the bank and potentially a new feature lined up… it’s all good so keep checking back for more updates.

See you Tuesday 😀
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