Citrus tuna tataki with vermicelli noodle salad and slaw

The cook

1. 01

   Step 1GET THE FIRE SORTED

   Light your Kamado Joe with lumpwood charcoal and set up for direct cooking, without the heat deflectors. Fit the plancha or cast-iron griddle and settle the barbecue at around 220°C. Allow the iron 10–15 minutes to heat through once the barbecue reaches temperature. Budget roughly 30–40 minutes from lighting, preparing the salad while it heats.

2. 02

   Step 2COOL THE NOODLES

   Prepare the vermicelli rice noodles according to the packet instructions. Drain, rinse under cold running water until cool, then drain really well. Excess water will dilute that punchy dressing.

3. 03

   Step 3BRING THE ZING

   Whisk together the lime juice, honey, soy sauce and sesame oil for the noodle salad. Toss through the noodles with the chilli, coriander, mint and pickled onions. Cover and refrigerate while you finish the rest.

4. 04

   Step 4BUILD THE CRUNCH

   Put the cabbage, carrot and red onion in a large bowl. Mix the rice vinegar, sesame oil and sweet chilli sauce, pour over the vegetables and toss thoroughly. Leave for 10 minutes while you sort the tuna. You want a little softening, not floppy cabbage.

5. 05

   Step 5COAT THE TUNA

   Take the tuna from the fridge and pat it dry. Mix the lemon, lime and orange zests in a shallow dish. Season the steaks generously with salt and pepper, then roll them in the zest, pressing lightly so it sticks. Divide the tuna’s sweet chilli sauce into two small dishes: one for glazing, one kept clean for serving.

6. 06

   Step 6SEAR HARD, GLAZE LATE

   Using tongs and folded kitchen paper, wipe a thin film of rapeseed oil over the hot plancha. Lay down the tuna and sear for about 1 minute on each broad side, briefly touching the edges to the iron as well. Aim for a seared exterior and a rare centre; thinner steaks will need less time. Brush lightly with the glazing portion of sweet chilli sauce during the final few seconds. Don’t leave the sugary glaze sitting on the iron or it will catch.

7. 07

   Step 7REST AND SLICE

   Transfer the tuna to a clean board and rest for 1 minute, uncovered. Slice across the grain into thin strips with a sharp knife. Handle it gently so those pink slices stay intact.

8. 08

   Step 8PILE IT HIGH

   Toss the noodles once more and divide between two plates. Lay the sliced tuna over the top, add a generous mound of slaw and finish with the reserved clean sweet chilli sauce. Serve straight away for hot seared edges, cool noodles and plenty of crunch.