Seared tuna with ginger and noodles
11
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Soba noodles, dry
360 g
Sesame oil
2 tsp
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Raw tuna
500 g
Red capsicum
1 large, thinly sliced
Chinese cabbage (wombok)
4 cup(s), (320g) coarsley chopped
Edamame beans
2 cup(s), (260g)
Green shallot(s)
3 individual
Rice wine vinegar
20 ml, (1tbs)
Tamari, salt-reduced
1½ tbs
Honey
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Place in a bowl. Add oil and toss to coat.
2
Meanwhile, combine garlic and ginger in a shallow bowl. Add tuna and turn to coat.
3
Lightly spray a deep non-stick frying pan with oil and heat over high heat. Cook tuna for 1 minute each side or until cooked to your liking. Transfer to a plate. Cover tuna with foil and set aside to rest for 2 minutes before thinly slicing.
4
Lightly spray same pan with oil and heat over medium-high heat. Cook capsicum and wombok, stirring, for 2 minutes until just tender (see tips). Add edamame and half the shallots and cook for 1 minute or until heated through.
5
Add noodles, vinegar, tamari and honey and toss to combine. Serve noodle mixture topped with tuna and remaining shallots.
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