Honey-glazed tuna with noodles

This recipe for honey-glazed tuna with noodles is crunchy, zingy and packed full of flavour – all at only 234kcal per serving and with only 4.4g of fat.


  • 100g rice noodles
  • Zest and juice of 1 lime, plus extra wedges to serve
  • 20g grated fresh ginger
  • 2tbsp reduced-salt soy sauce
  • 2 x 150g tuna steaks
  • 1tsp sunflower oil
  • 1tbsp clear honey
  • 125g sugar snap peas, halved
  • ½ small bunch of coriander, roughly chopped
  • 40g spicy radish sprouts, steamed, or cress (optional)


  1. Put the noodles in a pan and cover with boiling water. Cover and leave to soak for 5–10 min.
  2. Meanwhile, put the lime zest and juice, ginger and soy sauce into a shallow bowl. Add the tuna and coat in the marinade.
  3. Heat the oil over a high heat in a large frying pan. Add the tuna and the marinade – taking care as the oil may spit – and fry for 2 min on each side. Remove from the pan and use the back of a spoon to smooth the honey over the top of the tuna. Slice the tuna – the flesh should separate easily.
  4. Drain the noodles, tip back into the frying pan and toss through the sugar snap peas, tuna and coriander.
  5. Divide among four bowls, top each with radish sprouts or cress (if using) and serve with extra lime wedges to squeeze over.

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