800g/1lb 12¼oz loin of tuna (the piece should be cylinder-shaped)
1 free-range egg white
lightly beaten
100g/3½oz sesame seeds
100g/3½oz poppy seeds
salt and freshly ground black pepper
dash vegetable oil
to fry
vegetable oil
for deep frying
small handful dried fine egg noodles
125ml/4½fl oz light soy sauce
2.5cm/1in piece fresh ginger
200ml/7¼oz clear honey
1 tsp sesame oil
1 lime
juice only
1 bok choi
quartered
blanched in boiling water and refreshed in ice cold water
100g/3½oz broccoli
cut into very small florets
1 carrot
finely cut into matchstick-sized pieces
2 spring onions
sliced
1 red pepper
finely sliced
dash vegetable oil
to fry
Directions
Brush the tuna with the egg white. Scatter the seeds over a clean work surface or flat plate and roll the tuna in the seeds until covered all over. Season with salt and freshly ground black pepper
to taste.
Wrap the tuna very tightly in cling film to make a solid barrel shape. Transfer to the fridge and chill for two hours.
For the crisp-fried noodles (if you are making them)
heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and turns golden-browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Deep fry the egg noodles for 1-2 minutes until crisp
remove with a slotted spoon and drain on kitchen paper.
For the dressing
blend the soy sauce
ginger
honey
sesame oil and lime juice together in a blender or food processor until smooth.
When you are ready to cook the tuna and the vegetables
heat both a pan and a wok until smoking.
Add vegetable oil to both the pan and the wok
place the tuna in the pan and cook for about 30 seconds on all sides.
For the vegetables
add all the vegetables to the wok
mix well and then add some of the dressing.
Serve the tuna on the vegetables
drizzled with the remaining dressing and topped with the crisp-fried noodles.
