Whether you use instant noodles or fresh ones, this soy-cured tuna noodles recipe is quick and easy to make.
If you don’t quite have all the ingredients for a classic stir-fry then this soy-cured tuna noodles recipe is a perfect alternative. Made with either fresh or tinned tuna, you’re bound to already have all of the ingredients you need to make this dish in your store cupboard.
Ideal if you’re looking for just a light lunch, this tuna noodles recipe packs a punch with the spice so you feel fuller for longer as well.
- 1 teaspoon coriander seeds, lightly crushed
- Finely grated zest and juice of ½ a lime
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 500g (1lb) tuna steak, cut in 2
- 200g (7oz) broccoli, cut into small florets
- 300g pack fresh egg noodles
- 2 tbsp sesame oil
- 4 spring onions, trimmed and sliced
- A handful of fresh coriander leaves
Mix the coriander seeds, lime zest, sugar, soy sauce and vinegar in a small bowl, until the sugar dissolves. Put the tuna into a shallow dish and pour over half the marinade. Leave for 15 minutes.
Blanch the broccoli florets in boiling water for 1-2 minutes, drain, rinse and cool in iced water. Cook the noodles according to pack instructions.
Heat a pan, add 1 tablespoon of the sesame oil and the tuna and cook for 1-2 minutes each side until just cooked on the outside. Take out and put the tuna on a plate to rest.
Reheat the pan and lightly fry the spring onions, then add the broccoli and heat through for 2 minutes. Spoon into a warm bowl and mix in the cooked noodles with the remaining sesame oil and some coriander leaves. Divide the noodles between 4 bowls. Break the fish into chunks and place on top.
Add the lime juice to the rest of the marinade and pour this over the fish and serve in bowls.
Top tip for making Soy-cured tuna noodles
If you're not keen on tuna, skinless salmon fillet or swordfish works just as well