Miso-Ginger Tuna Steak, Udon Noodles & Pak Choi Plate
Ready in about 19 minutes, this vibrant tuna steak and udon noodles dish is built for fat-loss phases — 477 kcal and 50g protein.
Ingredients
- 150g Tuna Steak
- 145g udon noodles
- 80g cucumber
- 80g pak choi
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the cucumber and pak choi, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the cucumber and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.