A great combo of seared sesame tuna, crunchy veg and warm noodles. This fresh, colourful and healthy tuna salad is full of flavour, light and really quick to make.
Bring a pan of salted water to the boil.
Squirt ½ a tsp of wasabi onto each tuna steak and rub all over tuna.
Mix the poppy and sesame seeds in a bowl and roll the tuna in the seeds so that it is completely covered.
Cut the cucumber, pepper, red onion and peeled carrot into strips (julienne) and mix with ripped coriander leaves in a bowl.
Peel and grate the ginger and garlic, dice the chilli and mix with the soy sauce and sesame oil for the dressing.
Fry the tuna in a medium heat pan with a dash of sesame oil and cook for 1 minute on each side for the tuna to be pink in the middle. If you prefer it well done then transfer to an oven for another minute or two. Leave to rest on a warm plate for a minute.
Boil the noodles in the hot salted water for the required time (see back of packet) and drain.
Toss the hot noodles into the prepared salad with the dressing.
Serve a mound of warm noodle salads on a plate with the tuna on top and tuck in. Serves 2