Serves:4
Preparation time:20 minutes
Marinating time:4 hours
Difficulty:Easy
Ingredients:
- 4 x Tuna steaks (or make kebabs with chunks on soaked wooden skewers)
- 1 tsp. white sesame seeds
- 1 tsp. black sesame seeds
- 2 bunches spring onions, white and pale green parts only
- ½ cup neutral oil
- 1 packet Chang's Traditional Super Lo-Cal Noodles or Chang's Wide Potato Glass Noodle
Marinade:
- ½ cup white miso paste
- 2 tbsp.mirin
- 2tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- ½ thumb ginger, grated
- 1 tsp.Chang's Sesame Oil
- 1 tbsp. brown sugar
- ¼ cup water
Method:
- Combine all marinade ingredients in a shallow dish and place tuna in a single layer turning to coat completely.
- Cover with plastic wrap and refrigerate for four hours.
- Bring back to room temperature before cooking.Prepare noodles as per instructions on pack. Reserve.
- Brush the char grill with oil and grill the tuna and the spring onions, cooking the tuna no more than medium rare.
- Arrange the noodles, spring onions and tuna on four plates and sprinkle the sesame seeds over the fish.
