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Thai tuna salad
Thai tuna salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Ingredients:
  • 200g mung bean vermicelli noodles
  • 1 large red capsicum, deseeded, thinly sliced
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 red onion, halved thinly sliced
  • 165.00 ml fresh mint leaves
  • 125.00 ml torn fresh Thai basil leaves
  • 2 (about 200g each) tuna steaks
  • Olive oil cooking spray
  • Lime wedges, to serve
  • 60ml lime juice
  • 36.60 gm fish sauce
  • 8.00 gm brown sugar
  • 1 red chilli, finely sliced
Instructions:
  • Place the noodles in a heatproof bowl and cover with boiling water, allowing them to soak for 10 minutes until tender. Drain the noodles.
  • While you wait, mix the dressing ingredients in a small bowl and set it aside.
  • Combine the capsicum, cucumber, onion, mint, and basil in a large bowl. Mix in the noodles until well combined.
  • Preheat a frying pan over high heat. Coat the tuna steaks with oil. Sear each side for 1-1 1/2 minutes until the tuna remains pink in the center.
  • Thinly cut the tuna and mix it with the noodles. Drizzle the dressing on top and mix everything well together. Serve promptly with lime wedges.

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