for 4 people

Rice noodles

150 g	rice noodles
	water, boiling

Dressing

4 tbsp	white balsamic vinegar
1 tbsp	toasted sesame oil
3 tbsp	soy sauce
30 g	ginger, roughly chopped
1	garlic clove, coarsely chopped

Pak choi

1 tbsp	sesame oil
300 g	pak choi, cut into strips approx. 3 cm wide
½ tsp	salt

Rice noodle salad

1	cucumber, strips cut off using a peeler
1 bunch	peppermint, finely chopped

Tuna

1 tbsp	toasted sesame oil
2 slice	yellowfin tuna (each approx. 180 g)
¼ tsp	salt
2 tbsp	toasted sesame seeds

How it's done

Rice noodles

Place the rice noodles in boiling water, cover and leave to absorb on the switched-off hob for approx. 8 mins. Drain the rice noodles, rinse with cold water, transfer to a bowl.

Dressing

Place the balsamic in a measuring cup along with all the other ingredients up to and including the garlic, puree. Pour the dressing over the rice noodles, mix.

Pak choi

Heat the oil in a non-stick frying pan. Add the pak choi, fry for approx. 5 mins., season with salt, add to the rice noodles.

Rice noodle salad

Add the cucumber and mint to the noodle salad, mix.

Tuna

Heat the oil in the same pan. Salt the fish, fry for approx. 30 secs. on each side. Remove, carve, sprinkle with sesame seeds, serve with the rice noodle salad.

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