Seared Tuna With Glass Noodle Salad
This refreshing and aromatic dish combines perfectly seared tuna with a zesty noodle salad. The marinated tuna steaks are grilled to perfection, while the quick-soaked fine rice noodles are tossed in a flavorful dressing featuring garlic, ginger, chillies, and peanuts. Fresh herbs and spring onions provide a burst of freshness, making this dish a delightful balance of flavors and textures.
— Constant Cookbook
Ingredients
- 400g/14oz piece fresh tuna
- 2 lemongrass
- 2 tbsp soy sauce
- 1 tbsp lime
- 1 tbsp vegetable oil
- 250g/9oz fine rice noodles
- 1½ limes
- 2 garlic
- 1 tbsp finely grated ginger
- 3 tbsp Vietnamese or Thai fish sauce
- 2 red chillies
- 4 tbsp roasted unsalted peanuts
- 4 spring onions
- large bunch Thai basil
- 3 tbsp shredded mint
Instructions
- For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour.
- Heat a griddle pan until very hot.
- Sear each piece of tuna for 30 seconds on each side, then remove from the pan.
- Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes.
- Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste.
- Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined.
- To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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