A bed of glassy vermicelli noodle salad, balanced with crunchy colour vegetables forms the foundation of this delicious Asian dish. Topped with seared tuna and a flavourful sweet-soy dressing, everyone will think you spent ages in the kitchen!
Seared Tuna & Sweet Soy Noodle Salad
Seared Tuna & Sweet Soy Noodle Salad
with red cabbage, cucumber & fresh coriander
Hands on Time: 10 - 20 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Cucumber
- Fish
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Red Cabbage
- Rice Vermicelli Noodles
- Tuna Fillet
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Stir, cover with a plate, and leave to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
OPEN SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A SEA OF COLOUR
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Add 10ml of a sweetener of choice and a splash of water. Mix until the sweetener is fully dissolved. Add the soy sauce, ½ the toasted sesame seeds, ½ the chopped coriander, and seasoning. Remove from the heat and add the cooked noodles, the sliced cabbage, and the cucumber matchsticks. Remove from the pan and set aside.
TASTY TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tuna for 30-60 seconds per side until seared. Remove from the pan on completion and season. Allow to rest for 2 minutes before slicing.
PLATE UP!
Dish up the cold noodle salad. Top with the seared tuna slices and garnish with the remaining sesame seeds and coriander. Wow, Chef!
Rice Vermicelli Noodles - 50g
White Sesame Seeds - 5ml
Garlic Clove - 1
Fresh Ginger - 10g
Low Sodium Soy Sauce - 15ml
Fresh Coriander - 4g
Red Cabbage - 100g
Cucumber - 50g
Tuna Fillet - 150g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Stir, cover with a plate, and leave to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
OPEN SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A SEA OF COLOUR
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Add 20ml of a sweetener of choice and a splash of water. Mix until the sweetener is fully dissolved. Add the soy sauce, ½ the toasted sesame seeds, ½ the chopped coriander, and seasoning. Remove from the heat and add the cooked noodles, the sliced cabbage, and the cucumber matchsticks. Remove from the pan and set aside.
TASTY TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tuna for 30-60 seconds per side until seared. Remove from the pan on completion and season. Allow to rest for 2 minutes before slicing.
PLATE UP!
Dish up the cold noodle salad. Top with the seared tuna slices and garnish with the remaining sesame seeds and coriander. Wow, Chef!
Rice Vermicelli Noodles - 100g
White Sesame Seeds - 10ml
Garlic Clove - 1
Fresh Ginger - 20g
Low Sodium Soy Sauce - 30ml
Fresh Coriander - 8g
Red Cabbage - 200g
Cucumber - 100g
Tuna Fillet - 300g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Stir, cover with a plate, and leave to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
OPEN SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A SEA OF COLOUR
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Add 30ml of a sweetener of choice and a splash of water. Mix until the sweetener is fully dissolved. Add the soy sauce, ½ the toasted sesame seeds, ½ the chopped coriander, and seasoning. Remove from the heat and add the cooked noodles, the sliced cabbage, and the cucumber matchsticks. Remove from the pan and set aside.
TASTY TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tuna for 30-60 seconds per side until seared. Remove from the pan on completion and season. Allow to rest for 2 minutes before slicing.
PLATE UP!
Dish up the cold noodle salad. Top with the seared tuna slices and garnish with the remaining sesame seeds and coriander. Wow, Chef!
Rice Vermicelli Noodles - 150g
White Sesame Seeds - 15ml
Garlic Cloves - 2
Fresh Ginger - 30g
Low Sodium Soy Sauce - 45ml
Fresh Coriander - 12g
Red Cabbage - 300g
Cucumber - 150g
Tuna Fillet - 450g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Stir, cover with a plate, and leave to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
OPEN SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A SEA OF COLOUR
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Add 40ml of a sweetener of choice and a splash of water. Mix until the sweetener is fully dissolved. Add the soy sauce, ½ the toasted sesame seeds, ½ the chopped coriander, and seasoning. Remove from the heat and add the cooked noodles, the sliced cabbage, and the cucumber matchsticks. Remove from the pan and set aside.
TASTY TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tuna for 30-60 seconds per side until seared. Remove from the pan on completion and season. Allow to rest for 2 minutes before slicing.
PLATE UP!
Dish up the cold noodle salad. Top with the seared tuna slices and garnish with the remaining sesame seeds and coriander. Wow, Chef!
Rice Vermicelli Noodles - 200g
White Sesame Seeds - 20ml
Garlic Cloves - 2
Fresh Ginger - 40g
Low Sodium Soy Sauce - 60ml
Fresh Coriander - 15g
Red Cabbage - 400g
Cucumber - 200g
Tuna Fillet - 600g
Woolies Products in this dish
