Recipe Inspiration

Ingredients...

10 tuna steaks, 100g each (approx)

50g Essential Cuisine Asian Aromatic Base

25ml vegetable oil

1.2kg fine rice noodles, cooked to manufacturer’s instructions

3 limes, juice only

5 cloves of garlic, crushed

25g root ginger, peeled and finely grated

50ml fish sauce

3 red chillies, deseeded and finely chopped

100g roasted peanuts, roughly chopped

50g sesame seeds

100g carrots, julienne

100g spring onions, finely sliced

20g thai basil leaves

20g fresh mint leaves, shredded

Method...

1. First marinade the tuna by brushing the Essential Cuisine Asian Aromatic Base on both sides of the steaks, cover and chill for about 1 hour

2. For the salad, in a food processor blend together the lime juice, ginger, fish sauce, chillies and peanuts in fine paste (add a little water if a touch thick)

3. To cook the tuna, heat a griddle pan over a high heat, lightly oil. Sear the tuna steaks for 30–60 seconds on each side depending on thickness. Keep pink in the middle. Rest for 1 minute

4. While the tuna is cooking, finish the salad by tossing the noodles, spring onions, basil, carrots and mint together until thoroughly mixed

5. To serve, slice the tuna steaks and pile the noodle salad onto serving plates and top with the slices of tuna

6. Finish with sesame seeds

Chefs Tip

Make a little extra dressing for a dipping sauce to go with the tuna!