Tuna Bowl

Tuna Bowl

Servings: 1
Prep. Time: 10 minutes
Cook Time: 12 - 18 minutes

A traditional Hawaiian salad of tuna in soy sauce, sesame oil and onions. This dish is high in protein but low on fat content, making it the perfect choice for a quick and healthy lunch.


  • 1 tuna steak
  • 1 pak choi, cut into quarters, washed and patted dry
  • 2 spring onions, topped and tailed
  • Udon noodles, approx. 80g portion

For the Dressing:

  • 3 tbsp. mirin
  • 3 tbsp. soya sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. sunflower oil
  • Juice of ½ lime
  • 1 tsp. palm or brown sugar

To Serve

  • 2 radishes, quartered
  • Sesame seeds


  1. Attach the GRILL plates to the 2 in 1 Grill & Sandwich Maker and pre-heat to MEDIUM – HIGH.
  2. Prepare the dressing by whisking together the dressing ingredients.
  3. Toss the pak choi and spring onions in a little of the dressing, before placing onto the grill. Cook for 10 minutes, turning occasionally, until they start to soften and char.
  4. Turn the grill to HIGH.
  5. Brush the tuna steaks with some of the dressing.
  6. Place the tuna steaks on the grill. For a rare tuna steak, cook for 1 minute, until well seared. Turn the tuna steak over and cook for a further minute. For a medium tuna steak, cook for 2 to 4 minutes each side.
  7. Bring a medium saucepan of water to the boil. Add the udon noodles and cook, stirring occasionally, until tender. Approximately 5 to 6 minutes. Drain and rinse with cool water. Place the noodles in a bowl and toss with a little dressing.
  8. To serve, slice the cooked tuna steak into ½ cm slices and place on one side of the noodles. Add the cooked vegetables and the radishes. Drizzle over a little of the dressing and sprinkle with sesame seeds.