Tuna Steak with Crunchy Noodles

Ingredients

• 600 g tuna (sushi grade)
• 1 handful fresh spinach leaves
• 1 tbsp Sesame seeds
• 2 tbsp sesame oil
• 1 tbsp butter
• 2 tbsp Light soy sauce
• 1 tsp fish sauce
• 1 vegetable onion
• 100 g glass noodles
• 1 dried seaweed sheet
• 2 stalks red basil
• 1 handful nettle leaves (for serving)
• frying oil

Instructions

1. 1.

   Wash the spinach and blanch briefly, shock in ice water, then arrange the leaves flat on cling film to a size matching the tuna fillet and five times as wide.

2. 2.

   Season the tuna lightly with salt and pepper, lay it over the spinach and roll tightly. Peel the onion, halve it and cut into half-rings; briefly blanch in boiling water, then sauté in butter until translucent, seasoning with fish sauce. Slice the seaweed into fine strips. Soak the noodles in lukewarm water for 10 minutes, drain well, then fry in hot oil for 30 seconds to 1 minute, draining on paper towels. Simultaneously sear the tuna in oil around the edges over medium heat and sprinkle sesame seeds.

3. 3.

   Slice the fish into 1 cm thick slices. Arrange the washed nettle leaves on a plate, drizzle with soy sauce, top with onions and tuna, then garnish with noodles, seaweed and red basil. Serve immediately.