Ingredients

• 4 (about 150g each) tuna steaks
• 200g green tea soba noodles
• 1 bunch asparagus, trimmed, thinly sliced diagonally
• 1 carrot, peeled, cut into matchsticks
• 4 green onions, trimmed, thinly sliced lengthways
• 2 tablespoons pickled ginger, drained, shredded
• 2 teaspoons roasted sesame seeds
• 2 teaspoons black roasted sesame seeds

Miso dressing

• 2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce or tamari
• 1 tablespoon white miso paste
• 1 1/2 tablespoons peanut oil
• 1 teaspoon sesame oil

Method

• Step 1 To make the miso dressing, whisk together the vinegar, soy sauce, miso paste, peanut and sesame oil in a small bowl until well combined.
• Step 2 Heat a char-grill pan on high. Season the tuna with salt and pepper. Cook on preheated grill for 1-2 minutes each side for medium-rare or until cooked to your liking. Remove from heat and set aside for 3 minutes to rest.
• Step 3 Meanwhile, cook the noodles in a large saucepan of boiling water for 2 minutes. Add the asparagus and cook for a further 1 minute or until noodles are tender and asparagus tender crisp. Refresh under cold running water. Drain well.
• Step 4 Combine the noodle mixture, carrot, half the green onion, ginger and combined sesame seeds in a large bowl. Drizzle with dressing and gently toss to combine.
• Step 5 Use a sharp knife to thinly slice the tuna. Divide the noodle salad among serving bowls. Top with the sliced tuna and sprinkle with remaining green onion, ginger and sesame seeds. Serve immediately.