so the star in this dish is the spaghetti sauce…. you could actually serve it with anything you fancy… (chicken, steak, white fish) or, even have it all on its own. its full of flavour and satisfying.
black bean spaghetti is incredible… its texture is firm and chewy… its robust enough to stand strong against the punch of the miso. the sauce is a little rich, so bok choy is the perfect pair.
give it a go, its easy to make. and i know you will do it again!
for the miso sauce
1 tsp sesame oil
2 tblsp coconut aminos
300gm silken tofu
3 tblsp brown miso
1 lemon, juice
2 1/2 tblsp sriracha sauce (or less if you dont like it too spicy)
2 tsp sweetener (i used xylitol)
for the pickled daikon
1 small daikon, use a peeler to peel into strips
1 tblsp sugar
1 tsp salt
3 tblsp vinegar
3/4 cup water
2 fresh tuna steaks
3 bunches bok choy, washed
fresh coriander, roughly chopped
200gm black bean spaghetti (i used explore cuisine)
for the pickled daikon, place the sugar, salt, vinegar and water in a pot. bring to the boil and then pour over the daikon. remove to the fridge and leave to pickle while you complete the rest of the meal.
for the miso sauce, place all the ingredients in a blender and bring it together into a puree. place in a saucepan and bring to a simmer ready to serve.
for the tuna, lightly season both sides of each steak. pre-heat frying pan to high. gently sear each side for about a minute. you want the tuna to be rare – just a quick sear either side in the pan to bring some colour.
for the pasta, cook according to instructions. drain and then add the miso sauce to the pasta and toss to coat. keep warm while cooking the bok choy.
boil a small amount of water in a pot. add the bok choy, white ends at the bottom of the pan. cover and cook for about 2 minutes. you just want them to warm through, but stay crunchy.
drain and then serve. place pasta in a warmed bowl, top with the pickled daikon, bok choy and fresh coriander.