For the tuna

  • 4 x 125g tuna steaks
  • 50g piece of ginger, peeled and roughly grated
  • 1 tsp sesame oil
  • 4 tbsp black sesame seeds
  • 1 tsp olive oil

For the noodle salad

  • 190g medium egg noodles
  • 200g sugar snap peas
  • 5 tbsp lime juice
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
  • 6 spring onions, sliced on the diagonal
  • 1 handful of fresh coriander, chopped, plus extra to garnish
  • 1 red chilli, finely chopped


  1. 1

    Coat the tuna steaks in the grated ginger and sesame oil. Cover and leave to marinade for around an hour in the fridge. 

  2. 2

    Meanwhile, make the noodle salad. Cook the noodles as to the packet instructions, adding the sugar snap peas to the boiling water for the last 2 minutes of cooking time. Drain, rinse under cold water until cool and set aside. 

  3. 3

    To make the dressing, whisk together the lime juice, vinegar, sugar, fish sauce, sesame oil, garlic and chilli flakes. Add the spring onions. Put the noodles and sugar snap peas in a large bowl and pour over the dressing. Add the chopped coriander and chilli and mix well to combine.    

  4. 4

    To cook the fish, spread the sesame seeds out on a large plate and toss the tuna steaks until they are coated in a crust of sesame seeds. Heat the oil in a griddle pan and fry the steaks for 1-2 minutes on each side for rare, or 3-4 minutes per side if you prefer them more well done. 

  5. 5

    Serve the tuna with the noodles and garnish with extra coriander. 

Nutritional Details

Each serving provides
  • Energy 1784kj 426kcal 21%
  • Fat 11.2g 16%
  • Saturates 1.8g 9%
  • Sugars 8.1g 9%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

37.9g carbohydrate 2.7g fibre 42.0g protein

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