Ingredients

Big Fat Zero noodles
½ tin of Chickpeas
1 Spring Onion, chopped
1 Celery stick, chopped
¼ red pepper, chopped
75g tuna steaks
½ tablespoon Ginger, finely chopped
¼ red Onion, finely sliced
1 cup of fish stock
1 teaspoon of Soy sauce
Black Pepper
2 sprigs fresh Coriander


Directions

Heat a non-stick frying pan over a high heat. Add a little water to stop sticking then place the tuna steaks in the pan. Cook over a high heat for 2-3 minutes each side, depending on the thickness of the steaks and how well done you like your tuna. Remove the tuna and cover to keep warm.
Add the finely chopped ginger, spring onions, peppers, and celery to the frying pan, and lower the heat to medium. Cook, stirring frequently, for 2-3 minutes to help soften the ginger.
Pour in the stock, soy sauce and add the Big Fat Zero noodles. Bring to a boil and simmer rapidly, stirring frequently, until most of the liquid has evaporated away.
Stir in the red onion, then season to taste with pepper and add more soy sauce if needed. Spoon the mixture over the tuna steaks to serve.​