Ingredients
- 1½tbs soy sauce
- 2tbs ponzu
- 1tsp fish sauce
- 2tsp honey
- 2tsp cornflour, mixed with 20ml water
- ½tbs fresh ginger, diced
- Juice of 1 lime
- Zest of ½ lime
- 2tbs sesame oil
- 90g vermicelli rice noodle (two small nests)
- 1 tuna steak, about 250g
- Sea salt
- 1tbs vegetable oil
- 2 spring onions, sliced
- 1 red chilli, sliced
- Handful fresh coriander leaves
- 1tbs sesame seeds, toasted
- Start by making the dressing. Add the soy sauce, ponzu, fish sauce, honey, cornflour, and ginger to a small saucepan and place on the heat and stir together. Bring to the boil to thicken slightly, then remove from the heat and finish with some lime juice and zest. Allow to cool.
- Place the noodles in a large bowl and cover with freshly boiled water from the kettle. Leave the noodles in the water for three or four minutes until they’re soft and separate easily. Then strain and set aside.
- Place a nonstick frying pan on the heat and get it smoking hot. Add the oil, then season the piece of tuna with salt and add it to the pan. Fry on a high heat for two minutes until charring, then turn and fry for two minutes on the other side on a high heat. Remove from the pan and place on a plate.
- To bring the salad together, place the noodles in a large bowl. Add the spring onions, half the red chilli and some coriander leaves. Add the sesame oil to the dressing and stir together, then add a few spoons of this dressing to the bowl. Carefully mix together to coat everything evenly in the dressing, then spoon the noodles and veg on to serving plates.
- Slice the tuna and add on top of the noodles, garnishing with some more red chilli and coriander leaves. Drizzle over some more of the dressing and finish with some toasted sesame seeds.
