zoom Tuna with pickled vegetable noodles

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tuna with pickled vegetable noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Tuna with pickled vegetable noodles

    • Low Fat
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    2 x 125g tuna steaks
    1 tsp vegetable oil
    20g sesame seeds
    2 tbsp reduced salt soy sauce
    1 tsp toasted sesame oil
    1 baby avocado, sliced
    3 salad onions, finely sliced
    1 sheet nori seaweed, shredded (optional)

    FOR THE NOODLES
    100g vermicelli rice noodles
    3 tbsp caster sugar
    75ml Japanese rice vinegar
    ½ cucumber, ribboned with a vegetable peeler
    1 carrot, julienned
    25g radishes, finely sliced
    ½ tsp toasted sesame oil

    Method

    1. For the salad, soak the noodles in boiling water for 10 minutes then drain and refresh under cold water. Put the sugar, vinegar and 75ml cold water in a pan and bring to a simmer then pour over the vegetables and leave to pickle for 10-15 minutes.

    2. Meanwhile, brush the tuna steaks with oil and press all over with sesame seeds. Warm a pan over a high heat and sear the tuna for 1 minute each side, for rare. Rest for 2-3 minutes then finely slice.

    3. Mix the soy and sesame oil together and pour over the tuna and avocado in a dish. Drain the vegetables and toss with the noodles and sesame oil.

    4. Divide the noodles between plates and top with the avocado and tuna slices. Scatter with salad onions and seaweed and drizzle any dressing over the top then serve.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary