These spicy tuna noodles are a great option for a mid week supper or casual get together. Quick and easy to make and fresh and light to eat – the perfect combination. We love tuna because it is such a mineral rich fish, fantastic for boosting your immune system and a great source of iron.
Be careful not to over cook your tuna steak as they turn rubbery and dry in a flash (approx 2 mins per side depending on depth of steak).
What you’ll need
- 2 fresh tuna steaks
- Medium noodles (1 noodle nest pp)
For the marinade
- Handful of fresh coriander
- 1 red chilli pepper finely copped
- 1 thumb sized piece of ginger, peeled and grated
- 2 tbsp dark soy sauce
- 1 garlic clove crushed
For the Dressing
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon fresh mint leaves finely chopped
- Juice and zest of one lime
- 2 tablespoons light soy sauce
- 1 chilli finely chopped (optional)
- Place all the marinade ingredients in an airtight bag and place with the tuna steaks. Shake well. Place in the fridge for a minimum of 15 mins but an hour or two is preferable to allow the flavours to fully absorb.
- In a separate bowl whisk the dressing up and leave aside.
- Lightly oil the griddle pan or skillet to prevent the tuna from sticking (a heavy based frying pan will also do the job but you just won’t get the seared lines) and set to a medium to high heat.
- Remove the tuna steaks from the marinade and let the liquid run off them. (throw away the marinade). When the pan is very hot throw on the steaks and leave to sear for approx 1 to 2 mins. You’ll know when the steak has sealed because the tuna will move easily and should not stick to the pan or grill. Cook on the other side for up to 2 mins.
- Whilst the tuna steaks are cooking bring a pan of water to the boil and cook the noodles according to the pack instructions. It’s a good idea to heat two plates for serving as the noodles can get cold quite quickly.
- When the noodles are cooked throw the dressing into the saucepan and mix thoroughly and plate up.
- Slice the cooked tuna and place on top of the noodles. Pour any remaining dressing on top and garnish with a sprig of coriander.