This is a great tuna salad, excellent cooked-and-eaten-at-once so it is still warm for a few people, or served cold for a crowd. I’ve served it cold and in small portions (without the noodles) for a summer dinner-party starter too.
It’s important to keep the tuna rare in the middle, so it’s better to have thick steaks because you cannot really sear thin ones without overcooking the middle. If the fish was large – and the best yellow-fin tuna can be enormous – one thick steak will easily feed two.
© Prue Leith, 2018. Images:© David Loftus, 2018.