Chargrilled Tuna Steaks with Japanese Noodles and Ginger Broth

Chargrilled Tuna Steaks with Japanese Noodles and Ginger Broth. Ready in just minutes, these Chargrilled Tuna Steaks, served with Japanese Noodles in a tasty Ginger Broth are a fast and simple way to dose up on your weekly omega 3.

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.