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Pan Seared Asian Tuna Noodle Bowls

Pan Seared Asian Tuna Noodle Bowls

Pan seared asian tuna noodle bowls got all the bright & fresh flavours that happen when we bring together the trifecta of fish sauce, ginger and lime juice.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 971kcal


  • 200 g rice noodles
  • 2 fresh tuna fillets 150g each
  • 3 baby bok choi cut in half
  • 1 sliced red chilli
  • 3 Tbsp chopped cilantro/coriander

For the Sauce

  • 2 Tbsp toasted sesame oil
  • 2 Tbsp soy say
  • 1 Tbsp fish sauce
  • thumb size piece of ginger grated
  • juice and zest of one lime

To Serve

  • 1 avocado sliced
  • 2 Tbsp black and white sesame seeds
  • lime wedges


  • Soak the rice noodles in boiling water for about 5 minutes, or until soft and rinse.
  • Let drain fully in a strainer in the sink.
  • Cut the bok choi in half and drizzle with sesame oil.
  • Heat the grill pan over a high heat and coat the tuna with toasted sesame oil and season with salt and pepper.
  • Place the tuna and the bok choi into the pan and grill for about 3 minutes per side. A little longer if you’d like your tuna more well done.
  • To make the sauce whisk all the ingredients together.
  • Place the noodles in a bowl and toss with a drizzle of sesame oil and a light sprinkle of sea salt.
  • Slice the tuna into strips and lay over the noodles with the bok choi on the side.
  • Drizzle the sauce on top and sprinkle the the cilantro and sesame seeds.
  • Serve with lime wedges and avocado slices.