Noodle Salad over Tuna Steaks
- 5 ounces thin Rice noodles
- 1 red pepper
- 6 scallions
- 2 tablespoons soy sauce
- 1 tablespoon Chili sauce
- 1 teaspoon Lime zest
- 4 tablespoons Lime juice
- 1 tablespoon melted honey
- 2 teaspoons sesame oil
- 5 tablespoons olive oil
- 3 tablespoons Sesame seeds
- 4 Tuna steak (approximately 145 g)
- 4 tablespoons Oil
- 1 teaspoon coarsely ground, multi-colored peppercorns
Soften the rice noodles in warm water for 30 minutes. Drain well. Stir in a little sesame oil.
Quarter and remove the ribs and seeds from the peppers. Rinse and slice into thin strips.
Remove the roots and ragged ends from the scallions. Wash and slice into thin strips.
Mix the soy sauce, chilli sauce, lime zest and juice, honey, remaining sesame oil and 3 tbsp of the olive oil together. Season with salt.
Toast the sesame seeds in a dry non-stick pan. Remove from the pan and allow to cool.
Heat the remaining oil and fry the pepper strips for approximately 5-6 minutes. After 3-4 minutes, add the scallions. Season with salt. While the vegetables are still hot, mix in the dressing and the toasted sesame seeds.
Season the tuna steaks with salt and pepper. Fry in a pan with hot oil. 2-3 minutes per side.
Serve the tuna topped with the noodles and salad and sprinkle with the coarsely ground pepper.