Method

First make the drizzle.

Heat oils in a small pan or frying pan on a medium heat.

When oils are bubbling add black beans and ginger. Reduce heat and allow flavours to develop, can be kept on a low heat until needed. Add herbs just before serving so that they retain colour and are not over cooked.

Can be made in advance, serve warm or cold. The drizzle will keep in the fridge or 2-3 days.

Second grill the tuna.

Heat a stove top iron grill to very hot or your usual grilling equipment.

Rub tuna with sesame oil, and a grind of black pepper.

When the grill is hot, sprinkle with salt and place on grill.

The length of time on the grill will depend on how rare you like your tuna.

Season the second side and turnover. Leave until the fish is cooked to desired texture.

Remove from grill, place on a plate in 70C oven or put another plate over the top. This allows the meat to relax. The tuna will sit until needed

Cook noodles according to instructions, and steam bak choi or vegetable of choice.

Warm the serving plates or bowls.

To serve put the noodles in the bowl first, arrange vegetable on top. Slice tuna place on top.

Serve drizzle separately. Soy sauce and oyster sauce good for extra flavour.