Pepper and Coriander Tuna with Noodles and Tomato and Soy Vinaigrette

Seared tuna loin coated in spices served over stir-fried rice noodles and vegetables with a tangy tomato soy dressing.

Healthy Seafood Noodles Dairy Free Stir-Fry Tuna

Estimated Nutrition

Calories

954.2

kcal / serving

954.2 kcal total

Carbs

121.5g

per serving

121.5 g total

Fat

28.6g

per serving

28.6 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Use gluten free if required

tbsp

Tomato Ketchup

tbsp

Soy Sauce

For vinaigrette

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

150

Brown Rice Vermicelli Noodles

NutsSeeds

tsp

Peppercorn

Crushed

0.5

tsp

Coriander Seed

Crushed

pinch

Coriander

Ground

unit

Salt

unit

Black Pepper

Freshly ground

OilsFats

Olive Oil

Dash for rubbing tuna

Olive Oil

Dash for spring onions

Sesame Oil

Dash

Olive Oil

Dash for vinaigrette

Seafood

150

Tuna Loin

Vegetables

piece

Spring Onion

Halved lengthways

150

Broccoli

Cut into florets

Method

Sear the tuna in a hot griddle pan for 2 minutes on each side then keep warm.

Serve the noodles topped with tuna and drizzled with the vinaigrette.

Whisk together the vinaigrette ingredients in a small bowl.

Rub the tuna with olive oil and roll in crushed peppercorns and coriander seeds.

Toss the soaked noodles into the wok with the vegetables.

Stir-fry broccoli in a wok with oil for 1 minute then add spring onions, sesame oil, coriander, and soy sauce.

Boil broccoli florets in water for 3 minutes then drain.

Rub spring onions with oil and griddle in a hot pan for 3 to 4 minutes.

Soak the rice noodles in cold water for 5 minutes until softened then drain.