250g medium dried egg noodles
175g thick tuna loin steaks
4 tbsp balsamic vinegar
2.5cm piece fresh root ginger, very finely chopped
3 spring onions, cut into 5cm pieces and very finely shredded lengthways
1 tbsp sunflower oil, for frying
6 tbsp dark soy sauce
1 clove garlic, very finely chopped
1 bird's eye chilli, seeded and very finely chopped
1 tsp sesame oil
Bring a pan of salted water to the boil. Drop in the noodles, cover and take off the heat. Leave to soak for minutes.
Meanwhile, heat a frying pan over a high heat until quite hot. Add the oil and tuna steaks and sear over a high heat for 30 seconds on each side.
Take the pan off the heat and add the soy sauce and balsamic vinegar. Simmer on low heat for 2-3 minutes. Turn the steaks over (be careful not to splash yourself!), sprinkle with the garlic, ginger and chilli and simmer for a further minute.
Place the tuna on warmed plates, spoon over the sauce and pile the spring onion shreds on top of each steak. Drain the noodles, tip them into a serving bowl and toss with the sesame oil. Serve with the tuna.