Teriyaki yellowfin tuna steak with yaki udon noodles and smashed cucumber

  1. First, make the smashed cucumber. Place the cucumber on a board and smash it with a rolling pin until it bursts open. Chop into bitesize pieces, then transfer to a sieve. Toss with the salt and set aside to drain over a bowl for 20 minutes. Mix the remaining smashed cucumber ingredients in a separate bowl and leave to one side. Rinse the cucumber under cold water to remove all the salt, drain well, then pat dry. Add to the bowl with the chilli oil mix and combine. Sprinkle with sesame seeds.
  2. For the yaki udon, bring a small saucepan of water to the boil. Add the noodles and cook according to the packet instructions. Drain well and leave in the colander while you cook the tuna.
  3. To cook the tuna, heat 1 tbsp olive oil in a heavy-bottomed frying pan over a medium heat. Brush the fish with a little of the teriyaki sauce, then cook for 1-2 minutes on each side. Remove from the pan and leave to rest on a plate for 5 minutes.
  4. While the tuna is resting, finish the noodles. Add the butter to the frying pan in which you cooked the tuna, and place on a medium high heat. When the butter starts to bubble, add the udon noodles and toss well to coat. Cook the noodles for 2-3 minutes in the pan, then add in the soy sauce, mirin and spring onions. Remove to a plate and top with the bonito flakes.
  5. Serve the tuna drizzled with the remaining teriyaki sauce, with the yaki udon and smashed cucumber on the side.

What you’ll need:

For the teriyaki tuna:

  • 140g LEAP yellowfin tuna steak
  • Olive oil
  • 2 tbsp teriyaki sauce

For the smacked cucumber:

  • ½ cucumber
  • 1 tsp salt
  • 2 tbsp chilli oil
  • 2 tsp caster sugar
  • 2 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 garlic clove, crushed
  • 1 tsp sesame seeds

 For the yaki udon:

  • 100g udon noodles
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • 1 spring onion, finely sliced
  • 1 tbsp bonito flakes