• 2 tbsp olive oil
  • 360 g tuna steak
  • 300 g crunchy vegetable stir-fry
  • 385 g ready-cooked egg noodles
  • 2 tsp finely grated ginger
  • 1 clove garlic, crushed
  • zest and juice of 1 orange
  • 2 tbsp apricot jam
  • 1 tbsp chopped coriander (optional)


  1. 1

    Heat half the oil in a large non-stick frying pan and fry the tuna steaks for 2 minutes per side. Remove 2 of them and cook the last one for 1 minute more on each side (longer for children or if you are pregnant). Set the tuna aside after checking for any bones, cover and keep warm. Clean the pan.

  2. 2

    Heat the remaining oil, add the vegetables and stir-fry for 2 minutes. Add the noodles and stir-fry for a further 2 minutes, mixing them right in. Reduce the heat and add the ginger, garlic, orange zest and juice, jam and 50ml water. Stir-fry for 2 more minutes, until well combined and piping hot.

  3. 3

    To serve, divide the noodles between bowls and break up the tuna steaks on top. Sprinkle with coriander, if liked.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 7.0g 10%
  • Saturates 1.1g 6%
  • Sugars 8.0g 9%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

40.2g carbohydrate 4.8g fibre 30.6g protein

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