Ingredients

150g Albacore tuna
30g rice noodle
30g bean sprouts
1/2 baby bak choi
2 fresh mint sprigs
5 coriander sprigs
10g unsalted peanuts
6 orange segments
½ red chilli
10g red onion
2tbs soy sauce
1tbs sesame oil
1tbs veg oil
1 tbs sesame seeds

Method

First put a pot of water on to boil, a non stick wok and a non stick pan. Cook the noodles for 60 seconds in the boiling water brain and refresh in iced water. Pick the leaves of the stems of the herbs and place in a bowl, chop the peanuts roughly and add to the herbs. Deseed and slice the chilli and cut the segments in to 3 pieces each, slice the red onion and add all this to the herbs, Season the tuna and roast in the pan for 5 to 6 mins, whilst the tuna is cooking in the non stick wok stir fry the bak choi stem and bean sprouts for 1 min then add the bak choi leaves and the noodles, season with a little salt, pepper & sesame oil. To dress the plate put a nice heap of noodles on the plate just off centre, slice the tuna and arrange on top the noodles, mix the salad and put on top of the tuna, finally spoon a little soy dressing on the salad and around the plate.

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