Try this delicious recipe that is guaranteed to get the taste buds watering!
2 line caught tuna steaks
2 tbs toasted sesame seeds
3 cloves garlic sliced
1 thumb sized piece fresh ginger matchsticked
1 carrot very finely sliced
1 litre chicken stock
8 baby pak choi halved (or 2 large pak choi quartered)
250g soba noodles
1 tbs miso paste
Small bunch fresh coriander
1 red chilli finely sliced
1 lime quartered for serving
1. Add the ginger, garlic and carrot to a large pan with the chicken stock, bring to the boil then simmer for 10 mins. Stir through the miso paste then add the quartered pak choi and beansprouts cook for a further three minutes. Season with salt and pepper.
2. Cook the noodles in boiling water for six to seven minutes, or to the packets instructions then set aside.
3. Pre-heat a griddle pan then fry the seasoned and oiled tuna steaks for two to three minutes each side or longer if you want to cook the fish through, this will leave the fish slightly pink in the centre. Rest for a couple of minutes before slicing.
4. Place the noodles in the bottom of a bowl, adding some pak choi and beansprouts, ladle over some stock then top with some of the sliced tuna, sprinkle over the sesame seeds then garnish with the coriander and chilli. Serve with a wedge of lime on the side.