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Hoisin-glazed tuna with ginger noodles


Serves: 2
timePrep time: 30 mins
timeTotal time:
Hoisin-glazed tuna with ginger noodles
Recipe photograph by Sam Folan

Hoisin-glazed tuna with ginger noodles

Get that end-of-the-week-takeaway vibe, but make it healthy! Meaty tuna steaks stand up well to strong Asian flavours, while a quick-cook soba noodle and veg stir-fry is the perfect accompaniment

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
613Kcal
Fat
18gr
Saturates
3gr
Carbs
62gr
Sugars
15gr
Fibre
8gr
Protein
46gr
Salt
2.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 30g hoisin sauce, plus 2 tsp extra
  • 2 tsp sesame oil, plus 1 tbsp extra
  • 1 x 240g pack yellowfin tuna steaks
  • 100g frozen edamame beans
  • ½ x 250g pack dried soba noodles
  • ½ tbsp sunflower or vegetable oil
  • ½ tbsp sesame seeds, toasted
  • 1 x 120g pack shiitake mushrooms, larger ones halved
  • 20g root ginger, cut into fine matchsticks
  • 4 spring onions, sliced on the diagonal
  • 1 tbsp soy sauce

Step by step

Get ahead
Marinate the tuna in the fridge for up to 3 hours. Return to room temperature before cooking (as you would for a steak, so that it cooks through evenly).
  1. Mix 30g hoisin sauce and 2 teaspoons of the sesame oil in a shallow bowl. Add the tuna steaks and turn to coat in the mixture. Set aside to marinate for 20-30 minutes at room temperature (or see ‘Get ahead’, above).
  2. Add the edamame beans and noodles to a pan of salted boiling water, return to the boil and then cook for 4-5 minutes or until just al dente. Drain and refresh under cold running water.
  3. Heat the sunflower or vegetable oil in a large non-stick frying pan. Once hot, sear the marinated tuna steaks for 2-3 minutes each side, depending on how thick the tuna steaks are. Set aside on a plate, brush with the extra 2 teaspoons of hoisin sauce and scatter over the sesame seeds. Cover loosely with foil to keep warm.
  4. Wipe out the same pan (or use a wok) and heat the remaining tablespoon of sesame oil. Add the shiitake mushrooms and ginger and stir-fry for 3 minutes on a high heat. Add the spring onions and stir-fry for a further minute. Add the drained soba noodles, edamame beans and soy sauce and toss everything together to heat through.
  5. Divide the stir-fry between two plates to serve and top with the hoisin-glazed tuna.

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