This is minimalist food at its very best with sensational Asian flavours.

Ingredients

• 2 tablespoons Japanese soy sauce
• 1 tablespoons mirin
• 1 tablespoon fresh minced ginger
• 2 teaspoons sesame oil
• 4 fresh tuna steaks

Noodles and vegetables

• 400 grams fresh udon noodles
• ¼ cup finely shredded ginger
• 1 tablespoon sesame oil
• 4 small or baby Shanghai bok choy, trimmed, halved lengthways
• 1 bunch spring onions, trimmed and sliced
• 3 tablespoons Japanese soy sauce
• 2 tablespoons mirin

Method

1. In a shallow bowl combine the soy sauce, mirin and ginger with sesame oil. Turn the tuna steaks in the marinade, cover and leave for 10-15 minutes.
2. Remove the steaks from the marinade and pat them dry on absorbent paper towels. Heat a lightly oiled, ridged grill pan or heavy-based frying pan until very hot. Place the tuna in the pan, reduce the heat slightly and cook for 1-2 minutes each side until golden and just firm. Do not overcook. Tuna should be rare in the centre.
3. To make the noodles, pour boiling water over them in a bowl. Leave for 1 minutes and drain well.
4. Stir-fry the ginger in the sesame oil and when fragrant add the bok choy and spring onions and toss only until just tender. Stir in the hot noodles, soy and mirin. Heat through and serve immediately with the tuna steaks.