I was after something super fresh, satisfying yet not involving too much faff when it came to my Sunday dinner last weekend and this little Asian fusion number ticks all the boxes.
Sober noodles, in a tahini, sesame oil and oyster sauce dressing, work a treat when tossed with juicy mango chunks, avocado and sugar snap peas, full of crunch, flavour and the perfect balance of sweet and savoury.
This irresistible mix then gets topped with a super easy to make tuna poke -chunks of raw tuna quickly marinated in rice wine vinegar, soy sauce, ginger, garlic and honey, some cucumber slices, sprouts and sesame seed and what you end up with is one bowl of absolute goodness! Seriously the perfect sort of supper for a balmy spring or summer eve and I am happy there are quite a few to come!
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 400g of top quality, fresh tuna steak
- 340g soba noodles
- 3 tablespoons sesame oil
- 4 salad onion, finely chopped
- 1/4 tahini
- Juice of 1/2 a lemon
- 2 tablespoons oyster sauce
- 200g mango bitesized Mango chunks
- 1 cup cooked snap peas
- 1 avocado, diced
- 1 cucumber, sliced
- Sprouts and sesame seeds for serving
- In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic.
- Add the tuna and toss to combine.
- The tuna can marinate for up to 8 hours in the fridge.
- Next cook the soba noodles according to package directions and rinse under cold water.
- Heat a large frying pan over medium high heat and add the sesame oil.
- Add the salad onions and cook 30 seconds to 1 minute.
- Remove the frying pan from the heat, add the soba noodles and toss to combine.
- Add the tahini, lemon juice, and oyster sauce, gently tossing to combine.
- Add the mango, snap peas, and avocado, gently tossing once more.
- Divide the noodles among bowls and top with the tuna, cucumbers, sprouts, and sesame seeds AND ENJOY!