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Photo of Seared tuna with ginger and noodles by WW

Seared tuna with ginger and noodles

Total Time
30 min
20 min
10 min


Soba noodles, dry

360 g

Sesame oil

2 tsp


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


2 tsp

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Instant miso soup. TIPS: You will need ½ wombok for this recipe. When cooking the capsicum and wombok you may need to add a splash of water to create a little steam, which helps the cooking process.