Tuna Steak with Sesame, Asian Noodles and Vegetables
- 4 Tuna steak (each about 150 g)
- 1 lemon (juice)
- 4 carrots
- 500 grams Asparagus (white)
- 1 bunch scallions
- 150 grams Snow peas
- 1 tablespoon Sesame seeds
- peppers (freshly ground)
- 350 grams Egg noodle (Chinese)
- 1 tablespoon sesame oil
- 2 tablespoons Corn oil
- 1 tablespoon soy sauce
- Cress (chopped, for garnish)
Rinse and pat dry the tuna steaks, then sprinkle with lemon juice. Rinse and peel the carrots, asparagus, scallions, and sugar snap peas. Cut the asparagus in about 7 cm long (approximately 2-3 inches) pieces, cut the carrots into thin sticks, halve the snow peas, and cut the scallions diagonally into rings.
Blanch the noodles with boiling water until just tender.
Toast the sesame seeds in a dry frying pan, remove and set aside.
Cook the fish on a hot grill or in a dry pan for 2-3 minutes on each side. Season with salt and pepper.
Heat the sesame oil and corn oil and fry the vegetables for about 5 minutes. Season with soy sauce, salt and pepper. Add the drained noodles and saute for a few minutes. Place vegetables and noodles in bowls, place the tuna steaks on top and serve sprinkled with cress and sesame seeds.