We’ve served our grilled tuna steaks with a delicious Asian-flavoured side of sesame wholewheat noodles, almost like a twist on a classic tuna pasta. Using tuna steaks ensures this dish remains light, fresh and packed with flavour. You can serve the tuna hot or cold, but we like it hot best for a quick and easy dinner. If you’re having a summer barbecue this grilled tuna also works perfectly when cooked over hot coals, which gives it a beautiful smoky flavour. If you have leftovers this quick grilled tuna noodle salad makes a great packed lunch, and will keep fine in the fridge overnight ready for the next day. However you choose to serve it one thing’s for sure, it’ll soon be a firm family favourite.
- 4 tuna steaks
- 2tbsp soy sauce
- 1tsp toasted sesame oil
- 4tbsp sesame seeds (black and white)
- 1tbsp chopped fresh coriander
- for the noodle salad
- 300g wholewheat noodles
- 3tbsp rice vinegar
- 1tbsp toasted sesame oil
- 1tbsp sriracha (hot chili sauce)
- 3tbsp chopped fresh coriander
- 4 spring onions, thinly sliced
- 1tbsp black or white sesame seeds
Firstly, prepare the salad. Cook the noodles until tender then refresh under cold, running water. Now toss them in the vinegar, oil and sriracha. Put in the fridge to keep chilled while you cook the tuna.
Mix the soy and sesame oil together; rub all over the tuna. Put the seeds on a plate and roll the edges of the tuna in them. Heat a frying pan, griddle pan (or use the barbecue) and sear the tuna for 2 mins each side. Allow to rest while you finish the salad. Mix the coriander, spring onions and sesame seeds into the noodles. Divide between 4 plates then scatter over the coriander.