Seared Tuna Steak with Sesame, Asian Noodles and Asparagus

Ingredients

• 4 tuna steaks (pre‑cut, about 150 g each)
• 1 untreated lemon (juice)
• 4 Carrots
• 500 g white asparagus
• 1 bundle scallions
• 150 g sugar snap peas
• 1 tbsp Sesame seeds
• Salt
• ground pepper
• 350 g Chinese egg noodles
• 1 tbsp Sesame oil
• 2 tbsp sprouting oil
• 1 tbsp soy sauce
• Watercress

Instructions

1. 1.

   Wash the fish, pat dry and drizzle with lemon juice. Wash and peel the carrots and asparagus. Rinse and trim the scallions and sugar snap peas. Cut the asparagus into about 7 cm pieces, slice the carrots into thin sticks, halve the sugar snap peas as desired, and cut the scallions diagonally into rings.

2. 2.

   Rinse the noodles in boiling water and let them soak to soften.

3. 3.

   Toast the sesame seeds in a dry pan until fragrant, then set aside.

4. 4.

   Grill or sear the tuna on a hot grill or non‑stick skillet for 2–3 minutes per side without oil. Season with salt and pepper.

5. 5.

   Heat the oils and sauté the vegetables for about 5 minutes. Add soy sauce, salt, and pepper. Drain the noodles and add them to the pan, tossing briefly. Arrange the vegetables and noodles in bowls, place the tuna on top, and sprinkle with watercress and toasted sesame seeds before serving.