Sesame and Soy Crusted Tuna Steaks with Noodle and Pea Shoot Salad and a Sticky Ginger Dressing

Growing up, my only experience of tuna was with the tinned variety, and most of my memories involve my Dad gagging every time my mum tried to eat it! I then started uni and realised it was a student essential. A tin could sit in my store cupboard until I had no food left in the fridge (or any money to buy anything) and I’d end up mixing it up with some pasta and whatever else I could throw in, which quickly became my staple diet. Well, that or stuffing it in a jacket potato or toasted sandwich (I think I may have even just eaten it out the tin with a fork on occasion).

I have to say I never tasted the real deal until several years later, and as much as I loved (and still rely on) tinned tuna, you honestly cannot beat the first time you ever taste the fresh stuff! Oh my, it’s another level of awesomeness!!!

In all honestly, it’s definitely not something we eat on a daily basis, more a rare treat when it’s looking extra fresh from the fish market, but it’s 100% something everyone should try.

Even if you don’t like fish, tuna steaks are different. They’re meaty, succulent and don’t have that ever-whelming fishiness you get with your oily fish, and better still, there is no battle of the bones!!

One of my favorite ways to cook tuna steaks is simply on the barbecue, with a citrus and herb salsa and a new potato salad, but after the lack of summer we appear to be having you may be better off cooking up a storm in the kitchen, and this recipe is perfect for that, and so delicious too!

Serves 2

For the Tuna

  • 2 x chunky fresh tuna steaks
  • 4 tbsp light soy sauce
  • 30g sesame seeds
  • 2 tbsp vegetable oil

For the Dressing

  • 1 small garlic clove – crushed and finely chopped
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • Juice ½ Lime
  • 2 tbsp sesame oil
  • 1 tbsp honey

For the Salad

  • 1 pack of fine egg noodles – cooked to pack instructions
  • 1 red pepper – finely sliced
  • 1 red onion – finely sliced
  • 2 handfuls of beansprouts
  • 1 handful of pea shoots
  • 3 spring onions – finely sliced
  • 1 tbsp sesame oil

Take each tuna steak and roll it first in the soy sauce and then coat in the sesame seeds. Repeat the process and then chill until ready to cook.

Toss together all the ingredients together for the dressing and set aside until needed

To make the salad, heat the sesame oil in a wok and fry the pepper, onions and beansprouts for a couple of minutes. Add the noodles and half the dressing and cook through for a few minutes.

In the meantime, heat the oil for the tuna steak in a large frying pan to a medium-high temperature. Once hot, fry the steaks for approximately 1 minute on each side (longer if you prefer it less pink). Once cooked, rest up while you plate up your noodles. Top with the pea shoots and spring onion and then finish with your tuna.

Drizzle over the remaining dressing and enjoy!

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