Thai Style Tuna and Broccoli Salad
I found this recipe at https://seafoodfriday.hk/recipes/thai-style-tuna-and-broccoli-salad-2/. How delicious does it look? I can't wait to try it out. I did adapt the recipe slightly to use ingredients that I usually have handy.Print Recipe
- 2 yellowfin tuna steaks 250g each
- 200 g rice noodles
- toasted sesame oil for drizzling
- 300 g tenderstem broccoli
- 1-2 Tbsp soy or tamari sauce
- bunch spring onion finely chopped
- 2 carrots peeled into ribbons
- 1 ripe avo thinly sliced
- bunch fresh coriander roughly chopped, plus extra to serve
- fresh mint leaves chopped, plus extra to serve
For the dressing
- 4 Tbsp fish sauce
- 2 Tbsp coconut sugar can be substituted with brown sugar or honey
- thumb-sized fresh ginger grated
- 3 limes juiced, plus wedges to serve
- red chilli finely chopped
- 4 Tbsp toasted sesame oil
- Whisk all the dressing ingredients together. Taste and adjust seasoning if necessary.
- Cook the noodles according to packet instructions. Drain in a colander and run under cold water for 2-3 minutes until they're cool and silky. Transfer to a bowl and toss with a few drops of sesame oil.
- Heat a griddle pan or heavy-based frying pan over a high heat until smoking hot. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side if you like it rare - a bit longer if you want it more well cooked. Remove and set aside, covered loosely with foil.
- Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then continue to cook for another few minutes until tender (but be careful not to overcook).
- Add the spring onions, carrots and avocado to the bowl with the noodles, then toss with the herbs, cooked broccoli and dressing.
- Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.