Name: Miso Tuna with Pickled Vegetable Salad and Nori Noodles
Prep time: 1 h 25 min
Cook time: 8 min
Total time: 1 h 33 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 200 g/7 oz flat rice noodles; 2½ tbsp caster/granulated sugar; 2 tbsp white miso paste; 1 tbsp toasted sesame or black sesame seeds; 2 tsp toasted sesame oil; 125 ml/4 fl oz/½ cup rice vinegar; 4 tuna steaks, about 150g/5½oz each; rapeseed/canola oil, for brushing; 3 shallots, finely sliced into rings; 1 small fennel bulb, core removed and very finely sliced; ½ cucumber, deseeded and finely sliced; 100 g/3½ oz radishes, finely sliced; 1 nori sheet or 2 tbsp nori sprinkles; 1 tbsp soy sauce; 1 tbsp honey; 1 tsp rice vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This Japanese-inspired dish is super on many levels, not to mention super-duper healthy. If you can, try and plan ahead when making this, as the tuna will certainly benefit from marinating overnight to really take on the flavours of the marinade. Plus, if you make the pickled vegetable salad at the same time, the veggies will taste amazing as the pickling liquor becomes more mellow and slightly less acidic over time.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of