Sesame tuna with noodle salad
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A crunchy sesame coating and Japanese noodles transform this simple fish dish into something quite exotic.
Ingredients
Dry soba noodles (100% buckwheat)
150 g
Sesame oil
3 tsp
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), thinly sliced
Green string beans
500 g, trimmed
Shiitake mushrooms
250 g, sliced
Red capsicum
1 medium, sliced
Soy sauce
2 tbs
Lemon juice
2 tbs
Sesame seeds
⅓ cup(s), (50g)
Raw tuna
480 g, (4x120g)
Fresh coriander
2 tbs, to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water for 30 seconds. Drain and place in a large bowl.
2
Heat oil in a large non-stick frying pan over medium heat. Cook ginger and garlic, stirring, for 1 minute. Add beans, mushrooms, capsicum, soy sauce and juice. Cook, stirring, for 4–5 minutes or until vegetables are just tender. Add vegetable mixture and 2 teaspoons of sesame seeds to noodles. Toss to combine.
3
Spread remaining sesame seeds on a plate and press tuna steaks onto seeds to coat. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook tuna for 2–3 minutes each side or until cooked to your liking. Serve noodle salad topped with tuna and fresh coriander leaves.
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