We may be over the worst of the heat wave (for now) but temperatures are still pretty soaring and I am definitely still only in the mood for super light, flavourful and satisfying dishes that don't sit too heavy in the stomach.
This seared, sesame coated tuna steak, served with a super fresh noodle salad ticks all those boxes and is also super quick to rustle up! A perfect weekday supper that still delivers a wow factor.
- 2 tbsp vegetable oil
- 1 sliced red chilli
- 2 sliced garlic cloves
- 5cm piece of fresh ginger
- Bunch of sliced spring onions
- 200g green beans
- 2 vermicelli noodle nests
- 1 tbsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp lime juice
- 250g sliced cherry tomatoes
- 100g sesame seeds
- 4 x 150g yellowfin tuna steaks
- 1 tbsp olive oil
- Heat the vegetable oil in a frying pan over a medium heat, then gently fry the chilli, garlic cloves and fresh ginger, peeled and sliced into matchsticks, until crisp.
- Remove and set aside.
- Fry the spring onions in the same pan until golden, then remove and set aside.
- Bring a pan of water to the boil and cook the green beans for 2 minutes, then add the noodle nests and cook for a further 1-2 minutes until al dente.
- Drain both and refresh in cold water.
- Mix the toasted sesame oil, soy sauce and lime juice in a large bowl.
- Toss through the noodles and green beans with the cherry tomatoes and the spring onions.
- Put the sesame seeds on a plate and press the tuna steaks on top to coat all over.
- Heat a glug of olive oil in a frying pan over a high heat and cook the steaks for 1 minute on each side.
- Slice and serve with the noodle salad and crispy aromatics.