•  100g dried bean thread vermicelli noodles
•  ¼ cup thinly sliced green onions (scallions)
•  ¼ cup chervil leaves
•  1 long red chilli, sliced
•  20g chives, chopped into 5cm lengths
•  2 x 150g tuna steaks, thinly sliced
•  2 tablespoons sesame seeds
•  1 tablespoon vegetable oil

ginger and lime dressing

•  2 tablespoons lime juice
•  2 tablespoons caster (superfine) sugar
•  1 teaspoon finely grated ginger  

  To make the ginger and lime dressing, place the lime juice, sugar and ginger in a jug and stir to combine. Set aside.

   Place the noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes or until tender. Drain and rinse through cold water. Place the noodles, green onion, chervil, chilli and chives in a bowl and toss to coat.

     Roll the tuna in the sesame seeds to coat. Heat a non-stick frying pan over high heat. Add the oil and cook the tuna for 30 seconds each side or until just cooked on the outside but still pink in the middle. Slice the tuna, divide between serving plates and serve with the noodle salad and ginger and lime dressing. Serves 4.