Seared Tuna Steaks with Japanese Noodle Salad

This is a really fresh, fragrant meal. Packed full of flavour and no guilt!

Ingredients – serves 2

Tuna marinade

• 2 Tuna steaks
• 1 tbsp soy sauce
• juice of one lime
• 1 tbsp veg oil

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Noodle Salad

• vermicilli rice noodles (approx 125g/2 nests)
• juice of one lime
• 2 cloves garlic, minced
• tbsp ginger, finely grated
• 2 tbsp fish sauce
• 1 birdseye chilli, finely chopped
• 100g rocket leaves, roughly chopped
• 2 spring onions, finely sliced
• 2 tbsp sesame seeds, toasted
• a few shredded leaves of mint and basil to taste

Method

1. Mix the soy sauce, lime and oil together in a bowl and marinate the tuna for one hour in the fridge.
2. Cook the noodles as per the packet instructions, transfer to a pyrex bowl and mix in lime juice, garlic, ginger, chilli and fish sauce. Cover tightly with clingfilm and allow to infuse for 5 minutes.
3. Heat a non stick pan to medium/hot and sear the tuna on both sides for 2 minutes, and seal edges too. Remove from the pan and carefully slice, ready to sit on top of the noodles.
4. Build the salad by adding the rocket, spring onion and herbs and divide between two plates. Scatter the sesame seeds all over the noodles and the plate and top with tuna.