- 1 pack Peanut and Sesame noodles
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 120g fillet yellow fin tuna
- Salt and pepper
- 1 tbsp vegetable oil
- 75g sugar snap peas
- Handful beansprouts
- 2 spring onions, shredded
- Lime wedges, to serve
Tip the sesame seeds onto a plate and mix together. Season all sides of the tuna with a generous pinch of salt and pepper then press the tuna into the seeds to coat.
Heat the oil in a frying pan or skillet over a medium/high heat. Sear the tuna for 1.5 mins on each side for medium rare, or cook to your liking. Remove from the pan and leave to rest.
Bring a small pan of salted water to the boil and have a separate bowl of iced water at the ready. Blanch the sugar snap peas for 1.5-2 mins then transfer to the ice water. Cut in half on an angle.
Cook and prepare the noodles according to the instructions on the pack, reserving half of the dressing/oil for serving.
Slice the tuna into thick slices and serve with the dressed noodles, sugar snap peas, beansprouts and spring onion. Drizzle over the remaining dressing and finish with lime wedges