Tuna steaks with udon noodles, vegetables, mushrooms and mango

Ingredients for 2 servings:

• 10 shiitake mushrooms
• 300 ml water
• 1 chili pepper(s), fresh
• 4 garlic cloves
• 1 large piece(s) of ginger root
• 1 tbsp coconut oil or sesame oil
• 3 spring onions
• 250 pak choi or 0.5 Chinese cabbage
• 10 tbsp oyster sauce
• 1 tbsp tapioca flour or sauce thickener
• 1 lemon(s) or lime
• some salt
• some Szechuan pepper or black pepper
• 1 mango(s)
• 1 bunch of coriander leaves
• 1 pinch of salt
• 1 tbsp sesame oil
• 200 g udon noodles
• 2 tuna steaks (125 g each)
• some sesame, white and black

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Clean the shiitake mushrooms and remove the stems. Set the mushrooms aside. Boil the stems in water in a small pot. This will make a nice mushroom broth for later deglazing the vegetables. Finely chop the chili pepper, garlic, and ginger and fry in coconut or sesame oil in a wok, pot, or pan for about 3-4 minutes. Cut the pak choi or Chinese cabbage into bite-sized pieces and the spring onions into rings. Add the white spring onion rings and the pak choi or Chinese cabbage to the pan and sauté for about 5 minutes. Add the shiitake mushrooms and sauté for about 5 minutes. Meanwhile, peel and dice the mango. Trim the leaves from the coriander with kitchen scissors or a knife and set aside. Purée the stems with a pinch of salt and 1-2 tablespoons of sesame oil in a blender or with an immersion blender until you have a pesto. Deglaze the vegetables with the mushroom broth and add the oyster sauce. In a small cup, combine tapioca starch with 1-2 tablespoons of water and thicken the vegetables. Season with salt and Szechuan peppercorns to taste. If desired, add a few squeezes of fresh lime or lemon for a little more acidity. Mix green spring onion rings, mango pieces, and half of the cilantro leaves into the thickened vegetables. Cook the udon noodles in salted water according to the package instructions, drain well, and mix with the thickened vegetables. Sear the tuna steaks in a pan with a little oil for about 2-3 minutes on each side, depending on their thickness. To serve, divide the vegetable noodle pan between plates. Place the tuna steaks in the center, drizzle with fresh lemon or lime, if desired, and spread with cilantro pesto. Sprinkle the other half of the cilantro leaves and white and black sesame seeds on top.