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Seared tuna with ponzu dressing and coriander rice noodles


lime 1 large, juiced
soy sauce 2 tsp
mirin 1 tsp
sesame oil
tuna steak 1, about 100g
sesame seeds 1 tsp
rice noodles 1 nest
rice vinegar 1 tsp
red chilli 1 small, seeded and diced
cucumber ¼, seeded and sliced
coriander a bunch, chopped


To make the ponzu, mix half the lime juice, and all of the soy sauce and mirin in a small pan and cook on a low heat until thickened, about 5 minutes. Leave to cool. Brush 1 tsp sesame oil over the tuna steak, season, and scatter over the sesame seeds. Leave at room temperature while you cook the noodles.
Pour a kettleful of boiling water over the noodles and leave to soak for 5 minutes or until tender. Drain and rinse under cold water, leave to drain in a sieve.
Mix ½ tsp sesame oil, the rice vinegar, chilli and remaining lime juice. Toss with the drained noodles and cucumber. Heat a grill pan to hot and sear the tuna for 15-30 seconds on each side, or longer if you like. Leave to rest while you toss the coriander with the noodles. Serve with the tuna and ponzu dressing drizzled over

Header / Footer Lill Brothers of Bradford, West Yorkshire established in the year 1855 are wholesale fish merchants, one of the oldest trading businesses in Bradford. We have expanded our range to include various products like fruit, veg etc all available for local free home delivery