Hoisin-glazed tuna with ginger noodles recipe | Sainsbury`s Magazine

Ingredients

• 30g hoisin sauce, plus 2 tsp extra
• 2 tsp sesame oil, plus 1 tbsp extra
• 1 x 240g pack yellowfin tuna steaks
• 100g frozen edamame beans
• ½ x 250g pack dried soba noodles
• ½ tbsp sunflower or vegetable oil
• ½ tbsp sesame seeds, toasted
• 1 x 120g pack shiitake mushrooms, larger ones halved
• 20g root ginger, cut into fine matchsticks
• 4 spring onions, sliced on the diagonal
• 1 tbsp soy sauce