Wok-seared tuna with beancurd, asparagus and fragrant curry sauce

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The success of this dish lies in the cooking. All the ingredients should be prepared ahead and then divided into six portions (or however many serves you are making), before being cooked separately. If you attempt to cook everything in a large wok, you will end up with an unsatisfying stew. The cooking is so quick that the cooked portions can easily rest for a couple of minutes while the remaining serves are dealt with. You can speed up the process by buying several small, inexpensive non-s