Thunfisch in Sesame Crust with Sugar Snap Pea Salad

Ingredients

• 800 g fresh tuna fillet (long piece)
• 3 tbsp Soy sauce
• Salt
• Pepper
• 2 tbsp each light and dark sesame seeds
• 150 g glass noodles
• 400 g sugar snap peas
• 4 chili peppers
• 1 bunch scallions
• 3 tbsp Sesame oil
• 1 tbsp fish sauce
• 3 tbsp Soy sauce
• 1 bunch coriander leaves
• a pinch of sugar
• 2 limes (juice)
• Salt
• pepper from the grinder

Instructions

1. 1.

   Pour boiling water over glass noodles in a bowl and let them soak.

2. 2.

   Wash, trim, and slice scallions diagonally into rings. Wash chilies and cut into thin strips. Rinse coriander and shake dry. Set aside some leaves, finely chop the rest. Wash sugar snap peas, trim ends, split lengthwise, blanch in boiling salted water for 4 minutes, drain, shock in cold water, and let them dry. Mix peas with scallions, coriander, and chilies; season with fish sauce, soy sauce, lime juice, sugar, salt, and pepper.

3. 3.

   Drain glass noodles in a sieve, cut into smaller pieces with kitchen scissors, and mix into the salad.

4. 4.

   Wash tuna, pat dry, season with salt and pepper, and marinate in soy sauce for 30 minutes in the refrigerator.

5. 5.

   Heat sesame oil in a wok, pat tuna dry, sear briefly all sides, coat in sesame seeds, and slice into thick rounds.

6. 6.

   Arrange salad on plates, top with tuna slices, and garnish with coriander leaves.