Seared tuna with Asian noodle salad

Seared tuna with Asian noodle salad

  • Serves 2
  • Takes 20 minutes to make, 5 minutes to cook
  • Easy
This quick, post-work dinner recipe with Asian flavours utilises the best time-saving products in the supermarket.

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  • 2 x 200g tuna steaks, 2-3cm thick
  • 60g sachet Puréety Soy, Ginger & Garlic Liquid Marinade, or 50ml soy sauce mixed with a knob of fresh ginger, grated, and 2 garlic cloves, crushed
  • 2 red chillies, finely chopped
  • 2 tbsp soy sauce
  • Bunch of fresh coriander, stems finely chopped, leaves chopped
  • Juice of 2 limes
  • 80g rice noodles
  • Bunch of fresh mint, leaves chopped


  1. Place the tuna steaks in a bowl, coat with the marinade and leave for 20 minutes.
  2. Meanwhile, make the salad dressing. Put the chilli, soy sauce and chopped coriander stems in a little jug, add the lime juice and whisk. Place the noodles in a bowl. Pour over boiling water, leave for 5 minutes, then drain, rinse in cold water and drain again. Return to a dry bowl, then mix with the chopped coriander and mint leaves.
  3. Heat a griddle to high, then lift the tuna out of the marinade and cook for 2 minutes on each side (discard the marinade). Remove and slice, then divide the noodles between 2 dishes and serve with the sliced tuna on top and the dressing drizzled over.

From September 2010

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