Hoisin-glazed tuna with ginger noodles
Serves: 2
![Hoisin-glazed tuna with ginger noodles](/uploads/media/720x770/08/13048-fish-tuna.jpg?v=1-0)
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
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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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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).
- 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).
- 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.
- 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.
- 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.
- Divide the stir-fry between two plates to serve and top with the hoisin-glazed tuna.