Sesame-crusted tuna with green tea noodle salad

Ingredients 

• 2 tbs white sesame seeds
• 1 tbs black sesame seeds
• 1/2 tsp togarashi (Japanese seven spice, from Asian food stores)
• 1 tsp coarsely ground black pepper
• 400g sashimi-grade tuna, skin on
• 1 tbs extra virgin olive oil
• 320g green tea noodles
• 1 cup (140g) frozen edamame, thawed
• 2 long green shallots, thinly sliced
• Pickled ginger, to serve
• Shiso leaves (from Asian grocers, substitute Thai basil or coriander), to serve

Ginger and soy dressing

• 100ml sesame oil
• 4cm piece (20g) ginger, finely grated
• 2 tsp soy sauce
• 2 tsp fish sauce
• Juice of 2 small limes

directions

 

• On a tray, combine white and black sesame seeds with togarashi, pepper and 1 tsp salt flakes. Press tuna into sesame mixture to coat all over, then cover and set aside at room temperature for 10 minutes.
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  For the ginger and soy dressing, combine all ingredients in a bowl. Set aside. Heat a medium frypan over high heat. Drizzle tuna with oil. Sear tuna for 30 seconds each side – you want it to remain rare inside. Cool briefly, then thinly slice.
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  Cook noodles according to packet instructions, adding edamame in the last minute of cooking. Drain and rinse briefly with cold water. Transfer to a large bowl.
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  Add dressing and toss to combine. Top noodles with sliced tuna, edamame, shallot, pickled ginger and shiso leaves to serve.