With summer looking like it's here to stay, this fish is cooked on the barbecue, done old school with a sticky, sweet sauce and lots of flavour! And, if the weather does let us down it can be made indoors too!
2 x tuna loin steaks (approx 160g each)
60 ml soy sauce
40 ml sherry
1 tbsp honey
2 cloves minced garlic
1 tsp diced ginger
Zest 1 lime
Olive oil for cooking
1 packet of blanched egg noodles or 1 pack of straight to wok noodles
1 x sliced red chilli
1 x matchstick cut carrot
1 x matchstick cut courgette (flesh only not the seed centre)
½ x sliced red onion
3 sliced spring onions
Juice of 1 lime
Handful of coriander leaves
2 x tsp toasted sesame seeds
1. Mix the soy, honey, vinegar, lime zest, ginger and garlic together in a bowl.
2. Cover the tuna steaks in the mix and marinate in fridge for 1 hour then remove and drain off the marinade and set aside. Pat the steaks dry and rub with oil.
3. Take the vegetables for your stir fry and add a splash of oil to a hot wok or non stick frying pan add the vegetables and cook in the hot oil for 2 minutes.
4. Next add the noodles and mix with the vegetables to heat through. Take the reserved marinade and pour into the hot pan. Mix the vegetables and noodles and cook for two more minutes to heat through.
5. To cook the steaks sear in a hot char grill pan for around 1 minute on each side to achieve a rare cooking temperature then remove and slice in half on the angle ready to present.
6. Take two serving plates and add a pile of noodle stir fry on each then put the tuna steaks on top.
Scatter with sesame seeds, fresh coriander and squeeze over some lime.