RECIPE: Seared tuna with ginger

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Summer might not be sizzling, but there’s no reason why your food shouldn’t be hot stuff.

The University of Derby Buxton’s Chef Lecturer Robert Stordy has spiced up tuna with a noodle-based recipe full of the fresh taste of ginger, lime and bean sprouts.

Seared medallions of tuna with ginger on crispy vegetables and bean sprouts


150g dried egg noodles

75g mange tout, trimmed and cut into lengths

21 x 75-100g tuna steaks

1tblsp sesame oil

2 spring onions, trimmed and sliced

1 tsp finely chopped fresh root ginger

1 small clove garlic, crushed

Little fresh chilli, finely chopped

80g bean sprouts

1 tbsp soy sauce

large pinch toasted sesame seeds

½ lime

salt and freshly ground pepper


1)Place the egg noodles into boiling salted water and cook until almost soft, then drain

2) Meanwhile season the tuna medallions, and sear in a very hot frying pan with a little sesame oil, or in a skillet, on both sides for approx 20 seconds, remove and place in a hot oven for about 3mins.The tuna fish should be very underdone inside

3) Place sesame oil into the frying pan and add the spring onions, ginger, garlic and mange tout and fry gently for about 2 mins

4) Add the bean sprouts to the vegetables and fry for a further minute

5) Toss the noodles in the soy sauce with the sesame seeds

6) Make a bed with the noodles on a serving dish, squeeze the limejuice over the tuna and place on top of the noodles. Garnish with the spring onion and mange tout mixture

Tips: use salmon as a cheaper alternative; simply pan fried or grilled