Recipe - Rogers Run Fasta Pasta And Oriental Tuna And Bean Salad

FOR THE PASTA
250 g Fresh lasagne sheets
25 g Butter
115 g Shitake mushrooms; cut or sliced up
1 tablespoon Chopped; fresh tarragon
55 g Bread; roughly broken up
; into small pieces
1 Egg; beaten
1 tablespoon Olive oil
1 Leek; cleaned and cut or sliced up
50 ml Vegetable stock
50 ml White wine
300 ml Double cream
2 tablespoon Chopped; fresh chervil
***FOR THE ORIENTAL TUNA AND
BEAN
; SALAD***
1 Tuna steak
1 tablespoon Soy sauce
1 Lime; juice of
250 g Runner beans; trimmed and
cut or sliced up
; diagonally
2 tablespoon Olive oil
2 teaspoon Honey
2 teaspoon Sesame oil
115 g Cherry tomatoes; cut into
halves
1 tablespoon Chopped; fresh coriander,
; plus
Fresh coriander leaves to
garnish
Salt and pepper

Preheat the oven to 220c/425f/Gas 7. Grease a shallow ovenproof dish.

1 To make the Pasta: Place the lasagne in a shallow dish and pour over the
boiling water. Leave to soak for about five minutes.

2 Heat the butter in a frying pan. Add the mushrooms and the chopped
tarragon and cook for a couple of minutes. Remove from the heat and allow
to cool, then mix in the bread, the beaten egg and seasoning.

3 Heat the olive oil in a saute pan. Add the cut or sliced up leeks and cook gently
to soften. Add the vegetable stock and white wine, stir and season. Drain
the pasta.

4 Place the leeks in the bottom of the ovenproof dish. Place some of the
mushroom mixture at the end of one of the lasagne sheets, then roll up.
Repeat for the remaining lasagne sheets, then place in the dish on top of
the leeks.

5 Cover either with the lid of the dish or foil, then place in the oven and
bake for about 810 minutes, or until cooked through. Gently heat the
double cream in a pan with the chopped chervil. When the pasta is cooked,
pour over the chervil cream sauce and serve.

6 To make the Oriental Tuna and Bean Salad: Place the tuna in a shallow
dish, pour over the soy sauce and the juice of half a lime and season with
black pepper. Leave to marinate for about 1015 minutes.

7 Blanch the beans in a pan of boiling water for about two minutes, then
drain. Heat the olive oil in a frying pan then add the beans and cook for
12 minutes.

8 Add the honey, the remaining lime juice, 1 tsp sesame oil, tomatoes and
chopped coriander, then cook for another 12 minutes and season.

9 Heat a frying pan, and when hot, add the tuna and any marinade. Cook the
tuna for about two minutes on each side, or until cooked to taste.

10 Spoon the hot bean salad into the centre of a serving plate. Sit the
tuna on top, drizzle over 1 tsp sesame oil and garnish with fresh coriander
leaves.

Converted by MC_Buster.

NOTES : Chef Lesley Waters and Roger Black

Recipe by: Celebrity Ready Steady Cook

Converted by MM_Buster v2.0l.