is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
cup Chicken broth
1 tbspn Olive oil
8 x 4 oz. tuna steaks 1/2 inch thick
3 tbspns Minced garlic
2 1/2 Inch piece of fresh ginger peeled and
1 cup Rice vinegar
2/3 cup Soy sauce
1 1/2 tbspns finely grated lemon zest
1 tspn minced serrano chile or 1/2 tspn Crushed
1 tspn Sugar
6 Scallions, thinly sliced
1 lb dried soba noodles or rice noodles or
1/4 cup Minced fresh chives
1 tbspn Minced fresh mint
Sprigs of mint for garnish
tuna steaks with oil and season with salt and
pepper. Set aside. In a small saucepan, heat
remaining 2 tsp. oil over moderately high heat.
Add the garlic and ginger and cook, stirring
until slightly colored, about 1 minute. Stir
in the stock, vinegar, soy sauce and 1 tsp.
of the lemon zest. Add the chile and sugar and
bring to a boil. Remove from the heat and stir
in the scallions and keep warm.
To cook soba:
Bring a large pot of water to a boil. Add the
noodles, stir until it comes to a second boil.
Reduce to medium-high heat and continue boiling
for 5 - 8 minutes or until tender but firm to
the bite. Drain in a colander. Rinse thoroughly
with cold water. Drain.
the tuna for about 5 minutes, turning once,
until charred on the outside and pink in the
middle. Transfer to a plate and keep warm. Cook
the noodles and toss with half of the soy sauce
mixture. Mound the noodles on 8 warm plates.
Place the tuna on the noodles and spoon the
remaining sauce over. In a small bowl, toss
the remaining zest with the chives and minced
mint and sprinkle over each serving. Garnish
with mint and serve immediately.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".