Ready in 10 minutes!
Tuna steaks are absolute rockstars seared in a pan with heavy doses of sesame seeds. Serve over fine egg noodles slathered in oyster and spring onion sauce and combine with baby pak choi for some healthy greens. The ginger and lemon give this dish a kick, finish with chilli oil if you can handle it!
As we’re all still in New Year diet mode, I wanted to make something with fresh tuna for dinner, and decided to go full on Asian for the rest of my ingredients. If your tuna steaks are also on the small side, you can beef up the protein by adding a boiled egg.
This dish has the George seal of approval, and while I don’t count myself an expert in Asian cooking, I was pleasantly surprised at how delicious it all tasted, especially scooped up together in the same bite. If you’re looking for a semi-healthy 10 minute meal, give this one a try.
- Two hard-boiled eggs, peeled and cut in half
- 1 pack of (baby or regular) pak choi. Slice the ends to get individual leaves, rinse well
- 2 nests of Sharwoods fine egg noodles
- 1 sachet of Blue Dragon’s Oyster and Spring Onion Stir Fry Sauce
- 2 fresh tuna steaks
- 1 chunk of ginger, peeled and diced
- 2 garlic cloves, minced
- 2-3 tablespoons of toasted white sesame seeds
- Half a lemon
This dish cooks quick, so it’s important to get the timing right! You’ll need both a pan and a pot at the same time. I boiled my egg in advance and set it aside to cool before getting started. I also like to marinate my steaks with soya and coat with toasted sesame seeds, but this can also be done at the last minute, right before you chuck them into the pan.
- Boil some water in a kettle and heat some olive or sesame oil in a frying pan. Now you’re ready.
- Chuck in the egg noodles into your pot and pour over the boiling water, cook for 3 minutes.
- While the noodles cook, add the ginger and garlic to the pan with the hot oil. If you like it hot, add some chopped fresh or dried chilies. Fry for 1-2 minutes and add the pak choi. Stir well.
- When the noodles are ready, drain and add to the frying pan.
- Mix in the sachet of oyster and spring onion sauce and about 1-2 tablespoons of toasted sesame.
- Stir really well and let cook for 2-3 minutes on a medium heat.
- Remove from pan and serve onto two plates.
- Now in the same pan, turn up the heat and add some more oil. Once it’s sizzling, add the tuna steaks. Fry each side for about 1-2 minutes.
- Remove from pan, slice in thin strips and squeeze over half a lemon.
- To serve, set the tuna over the noodles and place half an egg on either side.
- And voila! Asian noodle seared tuna in under 10 minutes.