Sesame Tuna with Noodle Stir Fry

Ingredients

Contains: egg, wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp dark soy sauce
• 1 garlic, 2.5cm/1in piece fresh root ginger
• 1 tbsp clear honey
• 2 x 150g/5oz tuna steaks
• 1 tbsp groundnut oil
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 150g/5oz dried egg noodles
• 2-3 tbsp sesame oil
• 1 tbsp groundnut oil
• 2 garlic
• 1 red chilli
• 2 heads bok choi
• 75g/3oz mangetout
• 75g/3oz baby sweetcorn
• 3 spring onions
• 1-2 tbsp soy sauce
• small bunch fresh coriander
• 1 lime

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely grate the garlic clove and the ginger. Mix them with the dark soy sauce and honey, then coat the tuna steaks in the marinade. Cover and refrigerate for 30 minutes.

2. Mix the black and white sesame seeds on a plate. Remove the tuna from the marinade, shaking off the excess, and press each steak into the seeds to coat.

3. Heat 1 tablespoon groundnut oil in a nonstick frying pan over medium-high heat. Sear the tuna for about 1 to 2 minutes per side until the flesh is opaque and reaches 145°F (63°C). Rest for 2 minutes, then slice.

4. Cook the noodles in a pan of boiling water for about 4 minutes, or as the packet directs. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil.

5. Thinly slice the second garlic clove, finely chop the red chilli, slice the bok choi, and cut the spring onions into 2.5cm (1in) pieces.

6. Heat 1 tablespoon groundnut oil in a wok over high heat. Stir-fry the garlic, chilli, mangetout and baby sweetcorn for 2 minutes, then add the bok choi and cook for 2 more minutes.

7. Add the noodles, soy sauce, spring onions and remaining sesame oil to the wok. Toss for 2 minutes until heated through.

8. Divide the noodle stir fry between two bowls and top with the sliced tuna. Scatter over the coriander and serve with a lime wedge to squeeze over.