• 1 tbsp sunflower oil
  • 2 x 125 g tuna steaks approx 1.5cm thick
  • 2 tbsp mirin
  • 2 tbsp sweet chilli sauce
  • 2 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 1/2 tsp grated fresh ginger
  • 1 large carrot, cut into matchsticks/ribbons
  • 1/2 red pepper – cut into matchsticks
  • 50 g baby corn – cut into 4 lengthways
  • 1/2 courgette cut into matchsticks/ribbons
  • 2 fat spring onions, thinly sliced
  • 75 g medium Chinese noodles prepared following the packet instructions (or use 150g ready to use noodles)
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce


  1. Mix together the mirin, chilli sauce, honey, soy sauce and vinegar for the tuna and set aside.
  2. Heat 1 tbsp of sunflower oil in a wok, add garlic and ginger and sizzle for 30 seconds, then add carrot, pepper and baby corn and stir fry for 2 minutes. Add the courgette and spring onion and stir fry for one minute. Add the noodles , soy sauce and chilli sauce and stir fry for 2 minutes until everything is hot. Set the wok aside while you cook the tuna.
  3. To cook the tuna put the teaspoon of oil in a non stick frying pan and put over a high heat until searing hot. Add the tuna and cook for about one and a half minutes on each side or until cooked through, then transfer to a plate.
  4. Turn the heat down and add the mirin mix to the pan. Boil for 1 to 2 minutes until syrupy. Remove from the heat and cool slightly, then return the tuna and turn to coat in the sauce.
  5. Divide the noodles between plates. Serve with the tuna (which you can cut into slices) and spoon over the remaining glaze from the pan.
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