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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

Lill Brothers Wholesale Fish Merchants Est 1855 Fresh and Frozen Fish and Seafood. 64 ST. JAMES MARKET ESSEX STREET BRADFORD WEST YORKSHIRE BD47PQ Tel: 01274 730300 Local Home Delivery