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Tuna with pink grapefruit salsa
Tuna with pink grapefruit salsa
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious tuna steak: seared outside, pink inside.
Ingredients:
  • 2 (about 600g) pink grapefruit, peeled, white pith removed
  • 1 medium avocado, halved, stone removed, peeled, coarsely chopped
  • 3 green shallots, ends trimmed, thinly sliced
  • 40.00 ml coarsely chopped fresh mint
  • 1 x 450g pkt thin hokkien noodles
  • 22.00 gm sweet chilli sauce
  • 9.20 gm canola oil
  • 4 (about 150g each, 2cm thick) tuna steaks
  • 1 x 100g pkt baby Asian greens
Instructions:
  • Carefully carve out the grapefruit segments with a sharp knife. Transfer them to a bowl along with the avocado, green shallot, and mint. Gently mix everything together.
  • Place the noodles in a large heatproof bowl and pour boiling water over them. Let sit for 5 minutes until tender. Use a fork or chopsticks to separate the noodles, then drain well and return to the bowl.
  • Toss the noodles with the sweet chili sauce until fully coated.
  • In a large non-stick frying pan over medium-high heat, sear tuna steaks in oil for 2-3 minutes on each side for a perfectly cooked result.
  • Cut the tuna steaks in half and place them on serving plates. Add a generous spoonful of grapefruit salsa on top and serve with noodles and baby Asian greens.

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