A flavour-packed 15-minute dinner. We’ve combined a rich tomato-garlic base with tender ramen noodles, canned tuna and a silky egg yolk sauce for a creamy, satisfying dish. Topped with capers, crispy onions and a hint of chilli, it's the perfect easy midweek dinner with minimal effort.
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Serves
4
Garlic Clove
Mild Green Chilli
Tinned Tuna
Tomato Purée
Red Wine Vinegar
Ramen Noodle
Egg Yolk
Reserved Noodle Water
Capers
Crispy Fried Onion
Olive Oil
Serves
4
Garlic Clove
Mild Green Chilli
Tinned Tuna
Tomato Purée
Red Wine Vinegar
Ramen Noodle
Egg Yolk
Reserved Noodle Water
Capers
Crispy Fried Onion
Olive Oil
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Step 1.
Finely grate the garlic and thinly slice the chilli. Drain the tuna. Bring a large saucepan of water to the boil.
Step 2.
Set a frying pan over a medium heat and add a drizzle of olive oil. Once hot, add the tomato purée and garlic. Cook, stirring, until the tomato paste darkens, about 4-6 mins. Transfer to a large mixing bowl and stir in the red wine vinegar.
Step 3.
Once the water is boiling, cook the ramen noodles following pack instructions. Before draining, reserve the noodle water. Rinse the noodles under cold water.
Step 4.
Add the egg yolks to the bowl with the tomato purée mix. Whisk in some of the reserved noodle water until smooth and creamy. Add the noodles and ½ the tuna to the bowl, tossing to coat. If needed, add more hot noodle water to loosen the sauce. Season with salt and black pepper.
Step 5.
Divide the noodles between four bowls. Top with the capers, sliced green chilli, crispy onions and the remaining tuna.
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