This is a fantastic sharing dish that can be made ahead of time to be served when needed. Both of my children adore fresh tuna and I think you will find that many do. If they aren’t big chilli fans, then don’t add it to the dressing, simply sprinkle chilli on at the end for those who like it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 2
INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 Yellowfin Tuna Steaks 300g Noodles - cooked according to pack instructions 100g baby Pak Choi - sliced in half lengthways Coriander to serve ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Dressing 2 cloves garlic crushed 1 tablespoon ginger grated Juice of 1-2 limes 2 teaspoons honey 2 tablespoons soy sauce 1 tablespoon sesame oil 1 chilli finely chopped ⠀⠀
⠀⠀⠀⠀⠀⠀⠀ Sear the seasoned tuna in a very hot pan using groundnut oil for 30 seconds on each side. Using tongs, quickly sear the sides. Remove from the heat to cool. Pan fry the Pak Choi in oil and seasoning for 2-3 minutes on each side. Set aside also to cool. Cook the noodles and pour over 1/3 of the dressing while hot, then allow to cool. Slice the Tuna into strips. Arrange all of the ingredients on a board or platter, drizzle with the dressing and sprinkle with coriander.