Tuna steaks, 4, about 125g each
Sesame oil, 4 tbsp
Black or white sesame seeds, 4 tbsp
Green tea soba noodles, 250g
Courgette (cut into cubes), 1 small
Spring onions or chives (finely chopped), 4
Lemon juice, 4 tbsp
Soya sauce, 3 tbsp
Root ginger (chopped), 3cm
Mirin, 3 tbsp
Sugar, 1 tbsp
Boil the noodles in salted water until al dente. Drain. As we are not going to use the noodles straightaway, leave in a bowl of cold water.
Drizzle the tuna with 1 tbsp sesame oil and season. Roll in the sesame seeds until coated. Heat a non-stick frying pan to very hot. Sear the tuna on both sides. Keep warm.
In a saucepan, saute the courgette until soft. Then, put in ginger, mix well. Followed by lemon juice, soya sauce, mirin and sugar. Stir and mix well. Add in a bit of water if necessary.
Drain soba noodles and add in to the saucepan. Mix and make sure the sauce is well coated.
Slice the tuna.
Divide the noodles into 4 shallow bowls, serve slices of tuna on top. Drizzle extra sauce from the saucepan.