The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Yellowfin Tuna Noodle Salad with Peanut & Blood Orange Dressing
Responsibly-sourced tuna and vibrant Asian-inspired flavours? A match made in heaven. Sizzle with tangy citrus, creamy peanut butter and fragrant ginger, then serve on a nest of brown rice noodles and a medley of veg. Finish with a scattering of toasted pistachios, for the perfect crunch.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 20g pistachios (Nuts)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g mangetout
- 2 wild-caught yellow fin tuna steaks (Fish)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 blood orange
- 1 carrot
- 1 unwaxed lime
- 1 red cabbage
Nutritional Information
Calories: 625
Protein: 47g
Carbs: 68g
Fat: 19g
Ingredients
- 1 blood orange (use half)
- 20g pistachios (use half) (Nuts)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout (use half)
- 1 x 1 wild-caught yellow fin tuna steak (Fish)
- 1 red cabbage (use half)
- 25g honey (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 643
Protein: 51g
Carbs: 68g
Fat: 19g
Yellowfin Tuna Noodle Salad with Peanut & Blood Orange Dressing
Responsibly-sourced tuna and vibrant Asian-inspired flavours? A match made in heaven. Sizzle with tangy citrus, creamy peanut butter and fragrant ginger, then serve on a nest of brown rice noodles and a medley of veg. Finish with a scattering of toasted pistachios, for the perfect crunch.
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Cooking Instructions
Before you start
- Pull out a peeler, a slotted spoon, a large bowl, a medium non-stick frying pan, a medium saucepan & a sieve
Prep time
- Peel the carrot into ribbons. Trim the cabbage and thinly slice. Halve the orange and lime
Make the dressing
- To the large bowl, add the tamari, honey, ginger & garlic paste, peanut butter, 1/2 tsp oil and 1 tbsp hot water (1/2 tbsp for 1 person). Squeeze in the juice from the orange and lime, then mix well
Sizzle the tuna
- Heat the medium non-stick frying pan with 1/2 tsp oil on medium-high heat
- Season the tuna with salt. Once the pan is hot, add the tuna steaks and cook for 7 mins per side, until cooked through
- Add one-third of the dressing to the pan, turn to coat, then remove from the heat
Get boiling
- Meanwhile, bring the medium saucepan filled with salted water to a boil
- Once boiling, add the mangetout and boil for 1 min, until cooked, then remove using a slotted spoon
- Add the noodles to the water, gently separate with a fork and boil for 3-4 mins
- Drain and run under cold water, then place into the bowl with the remaining dressing
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add the mangetout, carrot and cabbage to the noodle bowl. Toss to combine, then season to taste with salt and pepper
- Share the noodle salad between bowls, topped with the tuna and drizzled with the warm dressing from the pan. Roughly chop the pistachios and scatter over to finish
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