Teriyaki yellowfin tuna noodle bowl

  1. Cook the noodles according to packet instructions, then drain well and toss with the sesame oil, yuzu and a pinch of salt.
  2. Heat 1 tbsp olive oil in a large frying pan and cook the tuna, pak choi and baby corn for 1-2 minutes, stirring regularly. Then add the citrus teriyaki glaze that comes with the fish, followed by the sugar snap peas and edamame beans.
  3. Cover and cook for another 1 minute. Remove from the heat and stir in the noodles.
  4. Divide between 2 bowls to serve, sprinkling the sesame seeds on top.

What you’ll need:

  • 270g LEAP yellowfin tuna pan-fry pieces with a citrus teriyaki glaze
  • 160g soba noodles
  • 2 tsp sesame oil
  • 1 tbsp yuzu
  • 2 pak choi, stalks finely sliced, leaves roughly sliced
  • 80g baby corn
  • 80g sugar snap peas
  • 80g edamame beans, shelled
  • 1 tbsp sesame seeds