- 800g/1lb 12¼oz loin of tuna (the piece should be cylinder-shaped)
- 1 free-range egg white, lightly beaten
- 100g/3½oz sesame seeds
- 100g/3½oz poppy seeds
- salt and freshly ground black pepper
- dash vegetable oil, to fry
- vegetable oil, for deep frying
- small handful dried fine egg noodles
- 125ml/4½fl oz light soy sauce
- 2.5cm/1in piece fresh ginger
- 200ml/7¼oz clear honey
- 1 tsp sesame oil
- 1 lime, juice only
- 1 bok choi, quartered, blanched in boiling water and refreshed in ice cold water
- 100g/3½oz broccoli, cut into very small florets
- 1 carrot, finely cut into matchstick-sized pieces
- 2 spring onions, sliced
- 1 red pepper, finely sliced
- dash vegetable oil, to fry
- Brush the tuna with the egg white. Scatter the seeds over a clean work surface or flat plate and roll the tuna in the seeds until covered all over. Season with salt and freshly ground black pepper, to taste.
- Wrap the tuna very tightly in cling film to make a solid barrel shape. Transfer to the fridge and chill for two hours.
- For the crisp-fried noodles (if you are making them), heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and turns golden-browns when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended.)
- Deep fry the egg noodles for 1-2 minutes until crisp, remove with a slotted spoon and drain on kitchen paper.
- For the dressing, blend the soy sauce, ginger, honey, sesame oil and lime juice together in a blender or food processor until smooth.
- When you are ready to cook the tuna and the vegetables, heat both a pan and a wok until smoking.
- Add vegetable oil to both the pan and the wok, place the tuna in the pan and cook for about 30 seconds on all sides.
- For the vegetables, add all the vegetables to the wok, mix well and then add some of the dressing.
- Serve the tuna on the vegetables, drizzled with the remaining dressing and topped with the crisp-fried noodles.