Easy enough for a weeknight, special enough for company.
4 x 150g tuna steaks
1 egg white
3 tbsp (45ml) sesame seeds
2 cloves of garlic, crushed
1 chilli, deseeded and finely sliced
1 knob of ginger, peeled and grated
¼ cup (60ml) mirin
¼ cup (60ml) soy sauce
Juice of 2 limes
Freshly ground pepper
1 tsp (5ml) sesame seed oil
4 spring onions, finely sliced
100g tat soi, washed
250g egg noodles, cooked
10g fresh coriander, roughly chopped
Place tuna steaks onto a clean chopping board and brush both sides with a little egg white. Coat tuna in sesame seeds and set aside.
Place garlic, chilli, ginger, mirin, soy sauce and lime juice into a bowl and season with freshly ground pepper.
Heat a non-stick frying pan with a little vegetable oil and quickly sear the tuna for 30 seconds on one side. Turn steaks over, add marinade and cook for a further 30 seconds or until marinade begins to boil. Remove from pan and allow to rest in sauce.
Heat a clean frying pan with a little oil and sauté spring onions and tat soi for a few minutes or until leaves have wilted. Add cooked noodles and marinade from tuna and toss to coat.
Divide noodles between four bowls, top with sliced tuna and garnish with chopped coriander. Serve immediately.
A medium bodied red wine like Cinsaut or Pinot Noir is perfect with this dish. The strong flavours of the dish will increase the perception of fruit but also of alcohol in the wine so you may even want to opt for a lighter style rosé.