Thursday 21 July 2022


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.

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