20th August 2016

Posted By : Toya Turner

Recipe serves : 8

14  ounces  rice vermicelli
4   each  scallion
4  ounces  pickled ginger
6  ounces  wasabi

 rice vinegar
2 tablespoons  sesame oil
sea wheat salad
4  each  medium  carrot — cut into julienne
2  each  leeks — cut in to julienne
4  tablespoons  soy sauce
4  tablespoons  vegetable oil
Red chiles or Suzie’s hot sauce

8 pieces of 6 oz tuna
2 ounces  sesame seeds
2 ounces  black sesame seeds

Directions:

Cover the rice vermicelli with warm water and leave to stand for 20 minutes, drain well in a colander and set a side.

Heat the soy sauce and sesame oil in a wok,add the drained noodles, stir-fry for about 2 minutes then transfer to a large bowl.
Wipe the wok clean with a kitchen paper

Heat the vegetable oil in the wok,add scallion and dries chiles, if using, and stir-fry for about 2 minutes
add carrots and leeks, and stir-fry for a further 2 minutes stirring frequently, for about 2-3 minutes more

Season with salt and pepper, if not using the dried chillies , and remove the wok from the heat
Add the vegetables to the warm noodles and toss all ingredients together to mix well.

Arrange the portions of noodles in individual plates, season  the tuna steak with salt and pepper bread the tuna steak with the sesame seeds pan sear them with vegetable and sesame oil

Slice the tuna steak in fin slices

Garnish with pickled ginger, wasabi and served with soy sauce