Tuna on Asian Glass Noodle Salad

Ingredients

• 125 g glass noodles
• 0.5 small onion
• 50 g arugula
• 0.5 lime
• 300 g very fresh tuna fillet
• 2 tsp black sesame seeds
• 2 tbsp butter
• 6 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 cm ginger (finely grated)
• 1 pinch sugar
• 1 tsp rice vinegar

Instructions

1. 1.

   Soak the glass noodles in plenty of lukewarm water. Slice the onion lengthwise into thin half-rings. Heat 1 tbsp butter in a pan and sauté the onions until translucent. Remove the noodles from the water, drain, and if necessary trim them with scissors; cook according to package instructions in salted water, then drain, shock in cold water, and let dry. In another pan heat the remaining butter, add soy sauce and oyster sauce, reduce briefly, then add ginger and rice vinegar, seasoning with a pinch of sugar.

2. 2.

   Slice the tuna into six generous pieces. Arrange the noodles and onions on two plates, drizzle with the soy‑oyster dressing. Top with washed arugula and arrange the tuna slices in a fan shape. Sprinkle with sesame seeds and garnish with lime wedges before serving.