Soy and ginger tuna with soba noodles
Serves 2 | total time
- 100g frozen soya beans
- 100g soba noodles
- 6 tbsp sticky soy and ginger oven bake sauce (from a 190g jar)
- 1 tbsp toasted sesame oil, plus extra for drizzling
- 1-2 red chillies, deseeded and diced
- juice of ½ lime, plus wedges to serve
- 2 tuna steaks (or use salmon fillets)
- 50g radishes, trimmed and sliced
- 4 spring onions, thinly sliced on the diagonal
- Bring a medium pan of lightly salted water to the boil, add the soya beans, bring back to the boil, then add the soba noodles and cook for 3-4 minutes until both are tender.
- Meanwhile, make the dressing by mixing together 2 tablespoons of the sticky soy and ginger sauce with the sesame oil, red chilli, lime juice and salt and pepper to taste.
- Drain the noodles and the beans thoroughly then tip them into a bowl and toss with the dressing. Set aside. Preheat a ridged griddle pan until smoking hot. Brush the tuna all over with 3 tablespoons of the sticky soy and ginger sauce, then griddle for 5 minutes; turn once halfway through and brush with the remaining 1 tablespoon of sauce. Alternatively, you can brush the tuna all over with 4 tablespoons of the sauce and cook in the oven on a foil-lined baking tray for 8 minutes at 200°C, fan 180°C, gas 6.
- Add the radishes and spring onions to the noodles and beans, toss briefly to combine, then serve with the tuna and lime wedges.