Seared Tuna & Sweet Soy Noodle Salad

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

with red cabbage, cucumber & fresh coriander

4.8

Hands on Time: 10 - 20 minutes

Overall Time: 15 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
Photo of Seared Tuna & Sweet Soy Noodle Salad
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Seared Tuna & Sweet Soy Noodle Salad?

The preparation time for Seared Tuna & Sweet Soy Noodle Salad with red cabbage, cucumber & fresh coriander is between 10 and 20 minutes.

What is the total time required to make Seared Tuna & Sweet Soy Noodle Salad with red cabbage, cucumber & fresh coriander?

The total time required to make Seared Tuna & Sweet Soy Noodle Salad with red cabbage, cucumber & fresh coriander is between 15 and 30 minutes.

How many servings does Seared Tuna & Sweet Soy Noodle Salad provide?

4 servings

What are the main ingredients in Seared Tuna & Sweet Soy Noodle Salad?

Cucumber, Fish, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Red Cabbage, Rice Vermicelli Noodles, Tuna Fillet, White Sesame Seeds

What is the nutritional information of Seared Tuna & Sweet Soy Noodle Salad?

Calories: 429, Carbs: 50 grams, Fat: grams, Protein: 44.7 grams, Sugar: 4.9 grams, Salt: 705 grams

How do I prepare Seared Tuna & Sweet Soy Noodle Salad?

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. 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. 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!

What should be prepared from my kitchen to make Seared Tuna & Sweet Soy Noodle Salad?

Cucumber, Fish, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Red Cabbage, Rice Vermicelli Noodles, Tuna Fillet, White Sesame Seeds

How many calories does Seared Tuna & Sweet Soy Noodle Salad have?

429 calories

How much fat content does Seared Tuna & Sweet Soy Noodle Salad have?

grams

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