This appetizing looking salad has a wonderful assembly of flavours. The richness of tuna is cut by serving it in small pieces with a spring collection of peas tossed in green tea noodles and dressed with an orange and miso dressing. Fabulous for having with friends

Ingredients

• 2-3 large tuna steaks, skin removed
• ½ cup Japanese soy sauce
• 2 tblsp dry sherry
• 2 tblsp sliced fresh ginger
• 2 tblsp brown sugar
• grated rind and juice one orange
• 1 tsp minced garlic
• 270 gram packet green tea noodles
• 100 grams mangetout, finely shredded
• 2 cups frozen peas
• 2 tblsp chopped chives
• 2 tblsp chopped fresh mint
• 4 tblsp yellow or white miso paste
• ½ cup olive oil
• ¼ cup white wine vinegar
• grated rind and juice one orange
• 1 tblsp sugar
• ¼ cup toasted sesame seeds

Method

1. Cut the tuna steaks into thick 2.5cm long pieces and place in a bowl with the remaining marinade ingredients. Turn occasionally and allow to marinate for 20-30 minutes.
2. Remove from the marinade and pat dry on paper towel. Cook in a little oil in a very hot pan for about 3 minutes in total, turning the tuna pieces regularly so that they brown on all sides but stay rare. Remove from the heat and set aside. (For medium rare tuna, cook the pieces for 4 minutes).
3. Cook the noodles in boiling salted water for until tender. Drain well and then refresh in cold water to stop the cooking. Drain well.
4. Blanch the shredded mangetout and peas in boiling water and then refresh under cold. Drain well. Mix the noodles with the peas, herbs and dressing. Arrange the noodles in bowls.
5. Slice the tuna into small pieces and scatter on top of the noodles. Garnish as wished and serve quickly.

Orange and Miso Dressing

1. Stir all the ingredients together with a whisk to ensure the miso paste becomes smooth and creamy. The dressing will be thick.