Sesame-Crusted Tuna with Glass Noodle Stir-fry

Slice the spring onion and red chilli.

Julienne the carrot, zucchini, red capsicum and snow peas.

Finely chop the ginger and garlic and cut the red onion into wedges.

Juice the lime and reserve the correct amount of the juice.

To make the chilli and ginger dressing, heat 1/2 of the sesame oil in a small saucepan over low heat.

Add the ginger, garlic and chilli and cook, stirring until soft.

Stir in the sugar and half the vinegar and stir until the sugar dissolves, then simmer for a few moments until the vinegar is not as strong.

Add a splash of water and bring to the boil.

Remove from the heat, add half the soy sauce, fish sauce and lime juice and stir to combine. Set aside in a small bowl to cool.

Bring a saucepan of water to the boil.

Season the tuna steaks with salt and pepper.

Dredge the tuna steak(s) in the sesame seeds until completely coated, then set aside.

In a wok or frying pan, heat the remaining sesame oil.

Remove the boiling water from the heat and add the glass noodles to the saucepan and allow to soak.

Add the snow peas, carrot, red pepper, red onion and zucchini. Season with salt and pepper and stirfry until tender crisp.

Take the pan used to make the dressing and heat over medium-high heat.

Add the tuna steak to the frying pan and shallow fry until browned on both sides. (2 minutes on each side for medium).

Cut the glass noodles into 10 cm lengths and add to the wok.

Add the remaining rice vinegar, soy sauce and spring onion and continue to stir fry until the glass noodles are translucent.

Remove the tuna and thickly slice.

Transfer the noodle stirfry to serving plates and serve hot alongside the sesame crusted tuna and the ginger-chilli dressing.