Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Seared tuna with ponzu dressing and coriander rice noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- 1 large lime, juiced
- 2 tsp soy sauce
- 1 tsp mirin
- sesame oil
- 1 tuna steak, about 100g
- 1 tsp sesame seeds
- 1 nest rice noodles
- 1 tsp rice vinegar
- 1 small red chilli, seeded and diced
- ¼ cucumber, seeded and sliced
- a bunch coriander, chopped
Method
- 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.
- 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.
- 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.
