Chargrilled Tuna Steaks with Japanese Noodles and Ginger Broth

Serves 4

4 tuna steaks

olive oil cooking spray

1 tbsp vegetable oil

5cm piece fresh ginger, peeled,

finely shredded

4 cups chicken stock

180g dried soba noodles

¼ cup pickled pink ginger

2 green onions, thinly sliced diagonally

2 tsp toasted sesame seeds

1 Heat a chargrill pan over medium-high heat. Spray tuna with olive oil and season with salt and pepper. Add 2 steaks and cook for 2 minutes on each side. Transfer to a large plate. Cover to keep warm. Cook remaining steaks.

2 Meanwhile, heat oil in a deep saucepan over medium heat. Add ginger and cook for 1 minute or until aromatic. Add stock; bring to the boil. Reduce heat and add noodles. Simmer for 4 minutes or until tender.

3 Divide noodles between serving bowls. Ladle broth over noodles. Slice tuna and place beside noodles. Serve topped with pickled ginger, green onions and sesame seeds.