Celebrity square meals: Adrian Chiles' pan-fried lime and coriander tuna

Serves 4

4 tuna steaks
Juice of 4 limes, and some zest
40g chopped fresh coriander
40ml olive oil
40g each mangetout and carrot
80g each red onion, red pepper and pak choi
40g spring onion
A few leaves of fresh basil and mint
240g cooked noodles

for the dressing

40ml soy sauce
40g maple syrup
20ml nam pla (Thai fish sauce)
30ml sesame oil
A pinch of finely chopped red chillies

Mix the lime juice, chopped coriander and olive oil. Add the tuna and leave to infuse for 3-4 hours. Finely shred the mangetout, carrot, red onion, spring onion, pak choi and red pepper and mix together. Rip the herbs into small strips. Mix all the dressing ingredients together. Heat a pan and pan fry the tuna for 1-3 minutes on each side. Remove from the pan and keep it warm. Add the vegetables to the pan and flash fry for 1-2 minutes. Add the cooked noodles and heat through. Place on a plate, add the dressing and herbs, sit the tuna on top.