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Photo of Sesame tuna with noodle salad by WW

Sesame tuna with noodle salad

Total Time
30 min
15 min
15 min
A crunchy sesame coating and Japanese noodles transform this simple fish dish into something quite exotic.


Dry soba noodles (100% buckwheat)

150 g

Sesame oil

3 tsp

Fresh ginger

2 tsp, finely grated


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

cup(s), (50g)

Raw tuna

480 g, (4x120g)

Fresh coriander

2 tbs, to garnish

Oil spray

1 x 3 second spray(s)


  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.