Brush the tuna steaks with a little olive oil and then season with salt and pepper, seal the tuna on the grill and cook until still moist in the middle.Dress the noodles with the sesame oil and add the chilli, bean sprouts, carrots, mange tout and the pak choi.Place in the middle of the plate. Put the fish on top of the noodle salad. Garnish with the spring onions and the coriander. Sprinkle the peanuts on top and drizzle with the soy and wasabi dressing.Soy and wasabi dressingMix the wasabi powder with the vinegar and the soy.Add the sugar.Whisk in the oil.Recipe reprinted with permission of Weber. To receive quick and convenient weekday recipes, join our mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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