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Serves
US | Metric
Ingredients
  • 260 g Tuna Steaks
  • 4 tbsps Soy Sauce
  • Toasted Sesame Oil, for cooking
  • 300 g Udon Noodles
  • ½ White Onion, diced
  • 4 Garlic cloves, peeled and thinly sliced
  • 3 Birdseye Chillies, thinly sliced
  • Thumb sized piece of Ginger, peeled and sliced into thin strips
  • 1 Punnet of Shiitake Mushrooms, halved
  • 150 g Raw Prawns, thawed if frozen
  • Cabbage, thinly sliced
  • 2 Carrots, shaved into ribbons
  • 1 Pak Choi, halved
  • Handful of Coriander, roughly chopped
  • Sesame Seeds, for garnish
  • 2 Spring Onions, thinly sliced for garnish
  • Chilli Oil, for drizzling (optional)
For the Sauce
  • 3 tbsps Oyster Sauce
  • 2 tbsps Dark Soy Sauce
  • 1 tbsp Shaoxing Rice Wine
  • 1 tbsp Rice Wine Vinegar
  • 2 tsps Brown Sugar
Seared Tuna Steaks with Udon Noodle Stir Fry Seared Tuna Steaks with Udon Noodle Stir Fry

Seared Tuna Steaks with Udon Noodle Stir Fry

A super quick and healthy meal packed full of veggies and protein rich tuna. Healthy, delicious and cooked in under 30mins...whats not to love?!

Prep 20 minutes
Total 30 minutes
  1. Begin by soaking the Tuna steaks in the soya sauce in a bowl for 20mins before you start cooking.
  2. Set the udon noodles in a sieve and pour over a kettle of boiling water to soften. Set aside to drain.
  3. In a bowl, combine all of the sauce ingredients and stir well to combine. Set aside for later.
  4. In a wok or large wide frying pan, set on a high heat with 2 tsps of sesame oil, when smoking add in the onion and cook for 1min, add in the garlic, ginger and chilli and fry for a further 2mins until smelling fragrant.
  5. Add in the cabbage and carrots, turn the heat down to medium and cook for 3mins until just softened. Add in the mushrooms, toss well to combine.
  6. Whilst the mushrooms are wilting, set a separate skillet pan on a medium heat. Brush the halved pak choi with a little oil and place inside down in the pan, cook until charred slightly then flip over and cook for a couple more mins - you want these coloured and just warmed through so they still keep their crunch. Take out and set aside. Keep the pan on the heat.
  7. By this time the mushrooms should have wilted a little; add in the sauce and the prawns and increase the heat slightly. When the prawns turn pink add in the udon noodles and toss well to combine.
  8. Drain any excess soy sauce off the tuna steaks and brush with 1 tsp of sesame oil on both sides. Carefully place down into the hot skillet pan and cook for 15 seconds on one side, flip over and cook for a further 15 seconds (this is for tuna that is still rare in the middle, if you want it cooked more leave in the pan for 30 seconds) take out and set aside to rest whilst you finish the stir fry.
  9. The sauce should have thickened slightly and is now coating the stir fried veggies and noodles nicely. Serve immediately into shallow bowls, place a half of the charred pak choi on the side and garnish with the coriander and spring onions.
  10. Slice the tuna steaks across the grain into 1 cm slices - slicing across the grain will stop the fish from flaking apart. Place on top of the noodles and garnish with a sprinkling of sesame seeds. Finish with a final drizzle of chilli oil if you want a kick like me! (totally optional) grab your chopsticks and get stuck in!
Seared Tuna Steaks with Udon Noodle Stir Fry Seared Tuna Steaks with Udon Noodle Stir Fry

Seared Tuna Steaks with Udon Noodle Stir Fry

A super quick and healthy meal packed full of veggies and protein rich tuna. Healthy, delicious and cooked in under 30mins...whats not to love?!

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 260 g Tuna Steaks
  • 4 tbsps Soy Sauce
  • Toasted Sesame Oil, for cooking
  • 300 g Udon Noodles
  • ½ White Onion, diced
  • 4 Garlic cloves, peeled and thinly sliced
  • 3 Birdseye Chillies, thinly sliced
  • Thumb sized piece of Ginger, peeled and sliced into thin strips
  • 1 Punnet of Shiitake Mushrooms, halved
  • 150 g Raw Prawns, thawed if frozen
  • Cabbage, thinly sliced
  • 2 Carrots, shaved into ribbons
  • 1 Pak Choi, halved
  • Handful of Coriander, roughly chopped
  • Sesame Seeds, for garnish
  • 2 Spring Onions, thinly sliced for garnish
  • Chilli Oil, for drizzling (optional)
For the Sauce
  • 3 tbsps Oyster Sauce
  • 2 tbsps Dark Soy Sauce
  • 1 tbsp Shaoxing Rice Wine
  • 1 tbsp Rice Wine Vinegar
  • 2 tsps Brown Sugar

  1. Begin by soaking the Tuna steaks in the soya sauce in a bowl for 20mins before you start cooking.
  2. Set the udon noodles in a sieve and pour over a kettle of boiling water to soften. Set aside to drain.
  3. In a bowl, combine all of the sauce ingredients and stir well to combine. Set aside for later.
  4. In a wok or large wide frying pan, set on a high heat with 2 tsps of sesame oil, when smoking add in the onion and cook for 1min, add in the garlic, ginger and chilli and fry for a further 2mins until smelling fragrant.
  5. Add in the cabbage and carrots, turn the heat down to medium and cook for 3mins until just softened. Add in the mushrooms, toss well to combine.
  6. Whilst the mushrooms are wilting, set a separate skillet pan on a medium heat. Brush the halved pak choi with a little oil and place inside down in the pan, cook until charred slightly then flip over and cook for a couple more mins - you want these coloured and just warmed through so they still keep their crunch. Take out and set aside. Keep the pan on the heat.
  7. By this time the mushrooms should have wilted a little; add in the sauce and the prawns and increase the heat slightly. When the prawns turn pink add in the udon noodles and toss well to combine.
  8. Drain any excess soy sauce off the tuna steaks and brush with 1 tsp of sesame oil on both sides. Carefully place down into the hot skillet pan and cook for 15 seconds on one side, flip over and cook for a further 15 seconds (this is for tuna that is still rare in the middle, if you want it cooked more leave in the pan for 30 seconds) take out and set aside to rest whilst you finish the stir fry.
  9. The sauce should have thickened slightly and is now coating the stir fried veggies and noodles nicely. Serve immediately into shallow bowls, place a half of the charred pak choi on the side and garnish with the coriander and spring onions.
  10. Slice the tuna steaks across the grain into 1 cm slices - slicing across the grain will stop the fish from flaking apart. Place on top of the noodles and garnish with a sprinkling of sesame seeds. Finish with a final drizzle of chilli oil if you want a kick like me! (totally optional) grab your chopsticks and get stuck in!