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Miso-marinated tuna steaks with noodle and smashed cucumber salad recipe

Miso-marinated tuna steaks with noodle and smashed cucumber salad recipe

1 rating

Created by The Tesco Real Food team

Fresh tuna steaks are the perfect choice of fish for big, bold flavours such as miso and soy sauce. Here the flavour combo goes really well with this fresh and fragrant noodle salad for a speedy and tasty midweek meal. See method

  • Serves 2
  • Takes 20 mins plus marinating
  • 492 calories / serving
  • Dairy-free

Ingredients

  • 2-pack Tesco Finest yellowfin tuna steaks
  • 2 tbsp white miso paste
  • 2 tbsp caster sugar
  • 1 tbsp reduced-salt soy sauce

  • crispy chilli oil, to serve (optional)

For the salad

  • 2 tbsp rice vinegar
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp caster sugar​
  • 1 tbsp sesame oil​
  • 1 clove garlic, crushed
  • 100g soba noodles (or egg noodles if you prefer)
  • 1 cucumber
  • 30g peanuts, crushed (optional)
  • 30g pack fresh coriander, leaves chopped
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

    2075kj
    492kcal     25%

  • Fat

    11g 15%

  • Saturates

    2g 11%

  • Sugars

    26g 29%

  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 55.1g Protein 40.3g Fibre 5g

Method

  1. Pat the tuna steaks dry with kitchen paper, then put in a wide, shallow bowl. For the marinade, mix the miso paste with the sugar, soy sauce and 1 tbsp of water in a small bowl until smooth. Pour the marinade over the tuna steaks, turning to coat, then set aside for at least 30 mins at room temperature or up to 2 hrs in the fridge. 
  2. Make the salad dressing by mixing the vinegar, soy sauce, sugar, sesame oil and crushed garlic together in a large bowl. Cook the noodles to pack instructions, rinse well in cold water and drain. Slice the cucumber in half lengthways, then scoop out and discard the seeds with a teaspoon. Using a rolling pin, smash the cucumber all the way down the length of both halves so it’s bruised and partially broken up, then chop into bite-sized chunks. Add the noodles and cucumber to the bowl with the dressing, along with most of the peanuts and coriander. Toss well to coat.
  3. Warm a griddle pan over a high heat. Once hot, griddle the tuna (reserving the marinade) for 1 min each side for rare, 1½ mins on each side for medium, or 2 mins on each side for cooked through; remove to a board to rest briefly. Warm the marinade in a small pan with 2 tbsp water for 2 mins or until it becomes a sticky sauce. 
  4. Divide the smashed cucumber and noodle salad between plates. Thickly slice the tuna and arrange on top. Spoon over the sticky sauce and scatter over the remaining peanuts and coriander to serve.

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