Mix ½ tsp sesame oil, the rice vinegar, chilli and remaining lime juice. Toss with the drained noodles and cucumber. Heat a grill pan to hot and sear the tuna for 15-30 seconds on each side, or longer if you like. Leave to rest while you toss the coriander with the noodles. Serve with the tuna and ponzu dressing drizzled over.
Ingredients
- lime 1 large, juiced
- soy sauce 2 tsp
- mirin 1 tsp
- sesame oil
- tuna steak 1, about 100g
- sesame seeds 1 tsp
- rice noodles 1 nest
- rice vinegar 1 tsp
- red chilli 1 small, seeded and diced
- cucumber ¼, seeded and sliced
- coriander a bunch, chopped
Method
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Step 1
To make the ponzu, mix half the lime juice, and all of the soy sauce and mirin in a small pan and cook on a low heat until thickened, about 5 minutes. Leave to cool. Brush 1 tsp sesame oil over the tuna steak, season, and scatter over the sesame seeds. Leave at room temperature while you cook the noodles.
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Step 2
Pour a kettleful of boiling water over the noodles and leave to soak for 5 minutes or until tender. Drain and rinse under cold water, leave to drain in a sieve.
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Step 3
Mix ½ tsp sesame oil, the rice vinegar, chilli and remaining lime juice. Toss with the drained noodles and cucumber. Heat a grill pan to hot and sear the tuna for 15-30 seconds on each side, or longer if you like. Leave to rest while you toss the coriander with the noodles. Serve with the tuna and ponzu dressing drizzled over.
Nutritional Information
- Kcals 400
- Fat 6.5g
- Saturates 1g
- Carbs 54.1g
- Sugars 3.5g
- Fibre 2.8g
- Protein 19.9g
- Salt 1.9g
