Honey-glazed tuna with noodles

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

1 small handful (approx. 100g) rice noodles
zest and juice of 1 lime, plus extra to squeeze over
1 small piece fresh ginger, grated
2 tablespoons soy sauce
2 (approx 150g each) tuna loins
½ tablespoon canola oil
1 tablespoon honey
1 large handful snow peas, halved
1 large handful fresh coriandercilantroX, roughly chopped
1 small handful sango sprouts (spicy radish sprouts, available from the vege section in supermarkets)

Instructions

Stay Awake

1 Put the noodles into a pan and cover with boiling water. Cover and leave to soak for 5-10 minutes.

2 Meanwhile, put the lime zest and juice, ginger and soy sauce into a shallow bowl. Add the tuna and coat in the marinade.

3 Heat the oil over a high heat in a large frying pan. Add the tuna and the marinade – taking care as the oil may spit – and fry for 2 minutes on each side. Remove from the pan and use the back of a spoon to smooth the honey over the top of the tuna. Slice the tuna into pieces – the flesh should separate quite easily.

4 Drain the noodles, tip back into the pan and toss through the snow peas, tuna and coriander.

5 Divide among four bowls, top each with some sprouts and serve with extra lime wedges to squeeze over, if you like.

HFG tip

You could use salmon fillets instead; just cook them for a little longer.

Nutrition Info (per serve)

Calories 178 cal

Kilojoules 745 kJ

Protein 19.7 g

Total fat 5 g

Saturated fat 1.1 g

Carbohydrates 13.5 g

Sugar 4.8 g

Dietary fibre 0.7 g

Sodium 620 mg

Calcium 20 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.