Sesame Chilli Tuna with Soba Noodle Salad

This dish is perfect for lunch or a light dinner any day of the week. It takes only a few minutes to prepare and is so wonderfully satisfying that it is guaranteed to go into the weekly repertoire. 

400 gm sashimi grade tuna (in batons)

1 tbspn black sesame seeds

1 tbspn sesame seeds

½ tspn salt flakes

½ tspn chilli flakes

1 tbspn olive oil

1 packet soba noodles

1 bunch coriander – leaves only

1 spring onion, finely sliced

handful of snow peas, blanced and finely sliced

1 tbspn toasted black sesame seeds

dressing

¼ cup rice vinegar


2 tspn palm sugar


1 tbspn soy

½ red chilli finely diced

1 tsp toasted sesame oil


1 tbspn olive oil

grated zest and juice of 1 lime

Mix black and white sesames seeds, salt flakes and chilli on a plate. Rub tuna with olive oil and then press into the sesame mixture. Heat a griddle pan to high and sear the tuna for about a minute on each side (you want the centre to remain pink).

Cook soba noodles according to directions on packet. Drain and refresh under cold water. Drain well then add herbs, snow peas and extra black sesame.

Combine ingredients for dressing. Taste and adjust. Reserve 2 tablespoons of dressing and toss the remainder to combine with noodles.

Slice tuna and arrange on top of noodles. Spoon extra dressing over tuna.