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
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.