Ingredients

• 150g/5½oz tuna loin
• dash olive oil
• 1 tsp peppercorns
• crushed
• ½ tsp coriander seeds
• crushed
• 150g/5½oz brown rice vermicelli noodles
• 4 spring onions
• halved lengthways
• dash olive oil
• 150g/5½oz broccoli
• cut into florets
• dash sesame oil
• pinch ground coriander
• 1-2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• ½ lemon
• juice only
• dash olive oil
• salt and freshly ground black pepper

Directions

• Firstly
• rub the tuna loin in a little olive oil
• then roll in the crushed peppercorns and coriander seeds.
• Drizzle the tuna with a little more olive oil
• heat a griddle pan until smoking hot and add the tuna. Cook for two minutes on each side and remove from the heat. Set aside and keep warm.
• For the noodles
• place the rice noodles into a bowl of cold water and leave to soak for five minutes
• or until softened. Drain well.
• Rub the spring onions in olive oil
• heat a griddle pan until smoking hot
• and add the spring onions. Griddle for 3-4 minutes and set aside.
• Meanwhile
• carefully drop the broccoli florets into a pan of gently boiling water and boil for three minutes. Drain well.
• Heat a dash of olive oil in a wok
• add the blanched broccoli florets and stir-fry for one minute. Add the griddled spring onions
• sesame oil
• ground coriander and soy sauce and cook for a further one minute.
• Add the soaked and drained noodles to the wok and toss together.
• For the tomato and soy sauce vinaigrette
• whisk together all the vinaigrette ingredients in a small bowl.
• To serve
• pile the noodles and griddled vegetables onto a serving plate
• top with the tuna and drizzle with vinaigrette.