Sesame-crusted tuna with cold soba and ginger

Ingredients

For 1 serving

• Fresh tuna130 g
• Soba noodles65 g
• Sesame seeds1 tablespoon
• Snow peas80 g
• Soy sauce1 tablespoon
• Lime juice1 teaspoon
• Ginger5 g
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy, fish, sesame,

In season: May – September

Method

1. Bring a pan of water to the boil. Trim the mangetout and cook them with the soba for 4 minutes, until the noodles are tender and the mangetout bright green; drain and cool everything under cold water.
2. Meanwhile, pat the fresh tuna dry and roll it in the sesame seeds on all sides, pressing so they stick. Since the centre stays raw, use previously frozen tuna.
3. Heat the groundnut oil in a frying pan over high heat until smoking and sear the tuna for 1 minute per side, until the sesame is golden and the centre still red; slice it.
4. Peel and grate the ginger and mix it with the soy sauce and lime juice.
5. Serve the tuna on the soba with the mangetout and dress with the sauce.