Seared Tuna Steaks with Green Tea Noodles & Ginger Broth

Love the taste of fresh ginger and seared tuna. Pour some broth over and you have a super quick & easy weekday winner adapted from Mindfood's Winter.

serves 2
takes 30 minutes
  • 2 tuna steaks
  • Olive oil
  • 5cm fresh ginger, peeled & grated
  • 2 cups vegetable stock - I added about 2 cups of water as well, depends how thick/thin you like your broth
  • 1/2 pack dried noodles - I use Hakubaku Cha Soba - Green Tea - noodles, but any type will be fine, just adjust cooking time
  • handful garlic chives or spring onions, sliced thinly, to serve
  • 1 tsp toasted sesame seeds (white/black), to serve
  1. Heat about 2 tsps of olive oil in a large pot over a low-medium
    heat. Add freshly grated ginger and cook until aromatic. Add stock; bring to the boil then add noodles. Reduce heat & simmer for 4-6 minutes depending on type of noodle.
  2. Heat a frying pan over medium-high heat. Spray tuna with olive oil & season with salt & freshly ground pepper.
  3. Add steaks & sear 2 minutes on one side and 1 minute on the other then transfer to a plate. Let is rest for a couple of minutes before cutting into thin slices. 
  4. Place some noodles in a soup bowl, ladle some broth over finishing with the tuna.
  5. Serve sprinkled with chives & sesame seeds. Enjoy!


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