Spiced Tuna On Coriander Scented Noodles With Sweet Chilli Yoghurt Dressing - EDDIE BASICH, THE BLUE FIG RESTAURANT, VICTORIA

For the tuna:

Spoon chilli powder, curry, sweet paprika and corn flour into a container large enough to fit the fillet. Mix well with a fork. Season the fish with salt and pepper.

Lightly coat the fish with the curry/chilli mixture and place in a frying pan with some oil on medium heat. Seal off all sides of the tuna until you get a golden colour as this will keep the juices in.

Once sealed, place into a hot oven for 5 mins at 250C. Let tuna rest for 2-3 mins before serving. Prepare the noodles while resting.

For the noodles:

Bring water or stock to the boil with a pinch of salt. Add noodles and cook for 2 mins. Drain and add coriander, salt and pepper and a light coating of oil.

For the dressing:

Grate rind of one lemon and juice and add the chilli sauce, yoghurt and a tablespoon of water.