© J Sainsbury plc 2020
Sesame-crusted tuna with noodle salad
This Asian-inspired dish is a tasty midweek treat
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Ready in 20 minutes, plus marinading time
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
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
Method
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1
Coat the tuna steaks in the grated ginger and sesame oil. Cover and leave to marinade for around an hour in the fridge.
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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.
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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.
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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.
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5
Serve the tuna with the noodles and garnish with extra coriander.
