Hoisin-glazed tuna with asparagus & rice noodles
Rice Noodles, dry
1 portion(s), small
Rice Wine Vinegar
1 steak(s), medium
Calorie controlled cooking spray
- Prepare the rice noodles to pack instructions, then refresh under cold running water. Drain and toss with the coriander, rice wine vinegar and soy sauce. Set aside.
- Mist the asparagus and tuna with cooking spray and season with a pinch of salt. Cook on a heated pan for about 4 minutes, turning the asparagus occasionally and the tuna once, until asparagus are tender and tuna is medium-rare. Brush each side of tuna with ¼ tsp hoisin sauce and cook each side for a few seconds, until glazed.
- Slice the tuna, then drizzle with the remaining hoisin sauce. Put the tuna and asparagus on a plate and sprinkle the sesame seeds over, serve with the noodles.