Name: Tuna with noodle salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 800 g tuna steaks; 75 g noodles egg, cooked; 30 g pak choy; 5 g fresh chillies; 1 handful mixed bean sprouts; 20 g carrots peeled, julienned; 10 g mangetout; 1 Tbs spring onions sliced; 1 handful fresh coriander; 15 ml sesame oil; 10 g peanuts roasted, chopped; 60 ml soy and wasabi dressing; 250 ml soy sauce; 375 ml olive oil extra virgin; 125 ml vinegar red wine; 2 Tbs sugar; 3 Tbs wasabi powder

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Ingredients (17)

800 g	tuna — steaks
75 g	noodles — egg, cooked
30 g	pak choy
5 g	fresh chillies
1 handful	mixed bean sprouts
20 g	carrots — peeled, julienned
10 g	mangetout
1 Tbs	spring onions — sliced
1 handful	fresh coriander
15 ml	sesame oil
10 g	peanuts — roasted, chopped
60 ml	soy and wasabi dressing

SOY AND WASABI DRESSING:

250 ml	soy sauce
375 ml	olive oil — extra virgin
125 ml	vinegar — red wine
2 Tbs	sugar
3 Tbs	wasabi — powder

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Method:

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 dressing

Mix the wasabi powder with the vinegar and the soy.
Add the sugar.
Whisk in the oil.

Recipe reprinted with permission of Weber.

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