Method

1. First make the marinade. Place the rice vinegar, soy sauce, sake, mirin, lemon juice, ginger and garlic in a saucepan and bring to the boil.

2. Remove from the heat and set aside to cool.

3. Place the tuna in a shallow roasting pan, pour over the marinade and refrigerate for two hours.

4. Remove the tuna from the marinade (reserving the marinade) and pat dry.

5. Heat a little of the sunflower oil in a frying pan or skillet.

6. Fry the tuna for a few minute, turning frequently. Set aside.

7. Bring a large pan of water to the boil, add in the soba noodles and cook, following packet instructions, until just tender.

8. Refresh the soba noodles under cold water and pat dry.

9. Gently heat a sauté pan with most of the remaining sunflower oil.

10. Toss in the noodles, a little of the reserved marinade and the coriander leaves.

11. Meanwhile, heat the remaining sunflower oil in a small frying pan.

12. Add in the garlic and fry it, stirring often, until golden and crispy. Remove and pat dry.

13. To serve, place a little pile of the noodles in the centre of a dish.

14. Slice the tuna and lay over the top. Scatter with the crisp fried garlic chips and decorate with the shiso leaves.