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Pan-fried Tuna Steak with a Ginger and Sesame Noodle Salad

This light fish dish is bursting with flavour yet very quick, and easy to prepare. We've used tuna in this recipe however salmon is delicious too!

Prep: 20 mins
Cook: 15 mins
Serves: 4
    • 250g Blue Dragon Medium Egg Noodle Nests
    • 5cm piece of fresh ginger, peeled and finely chopped
    • 2 heads spring greens (or 1 small savoy cabbage)
    • 2 tbsp. Blue Dragon Dark Soy Sauce
    • 1 tbsp. Blue Dragon Sesame Oil
    • 4 tuna steaks
    1. Place noodles in a pan of boiling water and cook for 3 minutes, then drain.
    2. Heat 2 tbsp. sesame oil in a wok and stir-fry ginger for 1-2 minutes before tossing in the spring greens. Stir fry for 2 minutes before adding the noodles.
    3. Stir fry for one minute, then add the soy sauce and stir well. Keep warm.
    4. Season the tuna with salt and pepper, brush each side with oil and then coat with sesame seeds. Add oil to the pan and then pan-fry on each side for 4-6 minutes (depending on how pink you like it!) on a medium to high heat. When cooked, cut each steak into angled pieces and arrange on the Ginger and Sesame Salad.
    5. Divide the noodles between four plates and top with a pan-fried tuna steak.

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