Citrus-seared tuna with crispy noodles, herbs and chilli

Name: Citrus-seared tuna with crispy noodles, herbs and chilli
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon sesame oil; 6 tablespoons olive oil plus extra for frying; 2-3 fresh red chillies very finely sliced; sea salt; freshly ground black pepper; 1 large bunch fresh coriander; 1 small bunch fresh mint; 2 good handfuls of glass or cellophane noodles; 4 spring onions finely sliced at an angle; 2 pink grapefruits; 1 tablespoon fish sauce; 500 g piece tuna from sustainable sources, ask your fishmonger

Asian-style tuna with a citrus twist

Dairy-freedf

“Marinating the tuna steak in freshly squeezed grapefruit juice gives a gorgeous contrast of flavours ”

Serves 4

Cooks In25 minutes plus marinating time

DifficultySuper easy

Jamie's Kitchen Tuna Healthy meals Light meals Healthy dinner ideas Quick & healthy recipes

Nutrition per serving

Calories 240 12%
Fat 1.4g 2%
Saturates 0.3g 2%
Sugars 11.1g 12%
Protein 31.1g 62%
Carbs 24.4g 9%

Of an adult's reference intake

Jamie's Kitchen

BUY THE BOOK

Tap For Method

Ingredients

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

1 tablespoon sesame oil
6 tablespoons olive oil , plus extra for frying
2-3 fresh red chillies , very finely sliced
sea salt
freshly ground black pepper
1 large bunch fresh coriander
1 small bunch fresh mint
2 good handfuls of glass or cellophane noodles
4 spring onions , finely sliced at an angle
2 pink grapefruits
1 tablespoon fish sauce
500 g piece tuna , from sustainable sources, ask your fishmonger

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Kitchen

BUY THE BOOK

Tap For Ingredients

Method

Squeeze the grapefruit juice and pour into a sandwich bag with the fish sauce. Add the piece of tuna. Tie up the bag, squeezing out most of the air so the tuna is completely covered in the juice. Leave for 40 minutes, after which time the outside of the tuna will be pale and "cooked". Now carefully pour the grapefruit juice from the bag into a bowl, dry off the tuna and put to one side.
For the dressing, mix the sesame oil, olive oil and chillies into the grapefruit juice. Use as much chilli as you like, and season to taste. Tear off a good handful of coriander and mint from the bunches and put to one side to use for garnish later. Finely chop the remaining herbs and really pat these around the tuna to encrust it. Wrap in cling film and place in the fridge until needed.
Boil the noodles for 1 minute until they are slightly flexible, drain and allow to steam dry and cool. Add a little olive oil to a hot non-stick pan, add your noodles and leave them until they are nice and crisp on one side. Now flip them over and do the same on the other side – it doesn't matter if some stick to the pan, just scrape them up and turn them over. Divide the crispy noodles between 4 plates. Slice your tuna up about 0.5cm thick – in Japan it's a sign of generosity to have nice thick slices of tuna, but I like them a little thinner as they are more delicate in the mouth.
Place the tuna on the noodles, sprinkle over the torn-up herbs that you put to one side earlier, sprinkle with the spring onions and then drizzle a couple of spoonfuls of the dressing over the tuna. Before your eyes you will see the cut sides of the slices of fish begin to change colour and "cook". Serve straight away.