Sometimes You Want to Eat Something Really Good but Also Really Quick: A Great Quick Japanese Tuna Fish Dish Recipe

Kindness is a wonderful thing, and sometimes you want to show it to others by cooking them a delicious meal. However, not everyone has all day to spend in the kitchen. That's where this great quick Japanese tuna fish dish recipe comes in. This recipe takes on a Japanese flavoring, making it perfect for those who want to try something new but don't have time to mess around.

To start with our tuna, we need fresh tuna steaks that are about an inch thick. What you need to do is spread some Wasabi paste over each tuna steak both sides. Now, I know what you're thinking - "Wasabi paste? Isn't that a lot?" And yes, it can be a bit much, but trust me, it's worth it. This stuff is hot! It's like Japanese horseradish, and it gets your nasal passages all fired up. But don't worry, just rub it into the tuna like this. Yes, put, put - you know what I mean.

Now that we have our tuna ready, let's talk about the seeds. We're going to use sesame seeds and poppy seeds, which will add a nice crunch to our dish. These seeds just stay in the cupboard forever and ever, so don't even think about using them until now. Take one of those, and make sure it gets a complete coating of our seeds. Don't be shy - make sure they're all covered.

While we're working on the tuna, let's get started with the noodles. We need two portions of egg noodles, which only take a couple of minutes to cook in hot salted boiling water. This is where the magic happens, folks! While our noodles are cooking, we can work on our salad bits. If you give me a carrot and pepper, I want you to peel the carrot and cut up the pepper into thin matchick pieces. We're aiming for these tiny little pieces that are so small they'll disappear in your mouth.

Now that our tuna is all coated with Wasabi paste and seeds, let's put it in the pan. Don't burn the seeds! We want them to stay nice and crunchy. And don't overcook the tuna - we need to keep it pink, not like shoe leather or anything. Cook it for about a minute and a half on each side, and then our dish is ready.

But wait, there's more! Our noodle salad needs a little something extra to bring everything together. Let's add some Sesame oil and soy sauce - a glug of both will do the trick. And while we're at it, let's chop up some ginger and throw in a few sers of red chili for good measure. Add some garlic, and you'll have a dressing that's off the charts!

Now that our noodles are cooked and our salad is ready, let's put them all together. Drain those noodles and add them to your salad. Then, take that beautiful piece of tuna and place it right on top. And don't forget the garnish - I've got some fresh coriander straight from the fridge just waiting to be chopped up.

And there you have it, folks! A delicious Japanese-inspired dish that's quick and easy to make. I told you this recipe was going to be great. With sautéed tuna and warm noodle salad sorted in a nice big portion on top, this meal is sure to impress even the pickiest eaters. The sesame seeds will add a lovely crunch, while the Wasabi paste gives it that extra kick of flavor. It's all about balance, you know?

"WEBVTTKind: captionsLanguage: ensometimes you want to eat something really good but also really quick cuz you haven't got any time so Ben's going to show us a great quick Japanese tuna fish dish which is perfect so this recipe takes on a Japanese flavoring okay we're going to use our tuna steak which we're going to rub with Wasabi paste and then use that Wasabi to stick our seeds and sesame and poppy seeds Okay and we'll serve the whole thing with a warm but crunchy noodle salad okay to start with our tuna now these are fresh tuna steaks it's what you need for these sort of about an inch thick and what I need you to do is spread some Wasabi paste over each tuna steak both sides I have a little it's it's hot stuff that's a lot isn't it it's all right it's a Japanese horse qu a lot they often call it Japanese horse Rish it kind of gets you up there it's your nasal passage that goes it's quite hot quite spicy should have done that it's like must like a hot mustard what I need to do though is just rub that into the tuna like this yep put put a little bit of oil on there as well to help you do that you need more for the underside um you should have enough there cuz it's quite strong stuff if not we can always go a bit more okay and we're going to use it now that it's kind of sticky with Wasabi to stick our seeds to it Okay so we've got half sesame seeds in there and half poppy seeds and these just stay in the cupboard forever and ever and ever anyway so take one of those make sure it gets a complete coating of our seeds and while you're doing that I'm going to put some noodles into a pan so these are just egg noodles uh two portions and all they need to do is go into hot salted boiling water for a couple of minutes so these now they're coated we want to put them into a pan and we want to cook them quite gently cuz we want don't want to burn the seeds Okay we don't want to cook the tuna inside or they keep it pink so our tuna can go into our pan little bit of oil there not too hot like so and they need about a minute and a half on each side okay this just going to be really quick the whole meal starts to finish about 10 minutes I reckon our noodles are already on the way what we do need to do is get the salad bits together with our noodles sorted so if I give you a car and pepper so again bright colors we want the crunch but also fresh colors if you can peel the carrot and then cut up the pepper so you've got like zul end of each so really thin matchick pieces and I'll do the same over here with our cucumber and onion okay so we're all aiming for these matchick pieces now Jay we' given that tuna a minute on that side so we can just turn it over there we go beautiful meanwhile we can put our carrot in and our cucumber and our onion so loads of texture loads of color loads of flavor so you can see how quickly this all come together our salad is nearly there our tuna is nearly there noodles nearly done what we need now is a dressing to bring the whole lot together so if you can put a glug of Sesame o and a glug of soy sauce into there and I'll get some ginger chopped up now Ginger can go in I'll do a few sers of red chili and if you just do some garlic Jamie another great flavor in this dressing and we'll keep these as thin slices so people can see them and detect them so we'll drain our noodles now and although our vegetables are completely raw we're going to put our hot noodles into it and that's what's just going to start to soften them and give that a good stir up so that all the noodles get coasted in the dressing I'll get some fresh coriander straight out the fridge and we'll literally just very very roughly chop that can't believe how quickly this this all come together there we go you want to make sure those noodles get nice and separated out they will tend to stick together and then we can serve up already how was that Brant so a nice big portion of our noodle salad warm noodle salad on there like so it looks amazing where' you want it Chef right on top right on top there we go yep and that is a really quick really simple dish with a Japanese twist it's that with sa tuna and warm noodle salad sorted in oh that that is lovely that tuna has got that little bit of a Ki fori it's all right nobody saw it Jam it's finesometimes you want to eat something really good but also really quick cuz you haven't got any time so Ben's going to show us a great quick Japanese tuna fish dish which is perfect so this recipe takes on a Japanese flavoring okay we're going to use our tuna steak which we're going to rub with Wasabi paste and then use that Wasabi to stick our seeds and sesame and poppy seeds Okay and we'll serve the whole thing with a warm but crunchy noodle salad okay to start with our tuna now these are fresh tuna steaks it's what you need for these sort of about an inch thick and what I need you to do is spread some Wasabi paste over each tuna steak both sides I have a little it's it's hot stuff that's a lot isn't it it's all right it's a Japanese horse qu a lot they often call it Japanese horse Rish it kind of gets you up there it's your nasal passage that goes it's quite hot quite spicy should have done that it's like must like a hot mustard what I need to do though is just rub that into the tuna like this yep put put a little bit of oil on there as well to help you do that you need more for the underside um you should have enough there cuz it's quite strong stuff if not we can always go a bit more okay and we're going to use it now that it's kind of sticky with Wasabi to stick our seeds to it Okay so we've got half sesame seeds in there and half poppy seeds and these just stay in the cupboard forever and ever and ever anyway so take one of those make sure it gets a complete coating of our seeds and while you're doing that I'm going to put some noodles into a pan so these are just egg noodles uh two portions and all they need to do is go into hot salted boiling water for a couple of minutes so these now they're coated we want to put them into a pan and we want to cook them quite gently cuz we want don't want to burn the seeds Okay we don't want to cook the tuna inside or they keep it pink so our tuna can go into our pan little bit of oil there not too hot like so and they need about a minute and a half on each side okay this just going to be really quick the whole meal starts to finish about 10 minutes I reckon our noodles are already on the way what we do need to do is get the salad bits together with our noodles sorted so if I give you a car and pepper so again bright colors we want the crunch but also fresh colors if you can peel the carrot and then cut up the pepper so you've got like zul end of each so really thin matchick pieces and I'll do the same over here with our cucumber and onion okay so we're all aiming for these matchick pieces now Jay we' given that tuna a minute on that side so we can just turn it over there we go beautiful meanwhile we can put our carrot in and our cucumber and our onion so loads of texture loads of color loads of flavor so you can see how quickly this all come together our salad is nearly there our tuna is nearly there noodles nearly done what we need now is a dressing to bring the whole lot together so if you can put a glug of Sesame o and a glug of soy sauce into there and I'll get some ginger chopped up now Ginger can go in I'll do a few sers of red chili and if you just do some garlic Jamie another great flavor in this dressing and we'll keep these as thin slices so people can see them and detect them so we'll drain our noodles now and although our vegetables are completely raw we're going to put our hot noodles into it and that's what's just going to start to soften them and give that a good stir up so that all the noodles get coasted in the dressing I'll get some fresh coriander straight out the fridge and we'll literally just very very roughly chop that can't believe how quickly this this all come together there we go you want to make sure those noodles get nice and separated out they will tend to stick together and then we can serve up already how was that Brant so a nice big portion of our noodle salad warm noodle salad on there like so it looks amazing where' you want it Chef right on top right on top there we go yep and that is a really quick really simple dish with a Japanese twist it's that with sa tuna and warm noodle salad sorted in oh that that is lovely that tuna has got that little bit of a Ki fori it's all right nobody saw it Jam it's fine\n"