Lukewarm noodle salad with marinated tuna

Lime balsam and zest coarsely grate. Lime squeezing. In bowl, mix 1 tablespoon of lime juice, 1 tablespoon of sherry and 1 tablespoon of soy sauce. Dice the tuna and create marinade. Slice ginger root thinly. Peel garlic. Expel the ginger and garlic in the garlic press above the bowl. Add lime spoon, 1 tablespoon lime juice, 1 tablespoon of sherry, 1 tablespoon of soy sauce and 3 tablespoons of oil and beat until dressing. Halve red pepper in half, remove seeds and cut into strips. Picking basil leaves from twigs.

Lightly roast cashew nuts in dry frying pan. Heat residual oil in frying pan. Tuna on high heat for about 2 minutes stir-frying. Stir in red pepper for about 20 seconds. In the meantime, prepare according to instructions and allow to drain. In large bowl dressing, cashew nuts, tuna and basil leaves by mie scoop. Distribute arugula on two plates. Drip with some lime juice. Prepare noodle salad.