Tuna and Noodle Salad with Coriander and Cashew Nut Relish
Photography Aaron McLean.
Serves: 4
INGREDIENTS
Tuna
4 x 150 gram pieces tuna
2 teaspoons sesame oil
1 tablespoon peanut oil
sea salt and freshly ground pepper
Cashew nut and herb relish
100 grams cashew nuts, roasted
1 cup packed coriander, stalks and leaves, roughly chopped
handful of mint leaves
2 cloves garlic, crushed
2 teaspoons sesame oil
100 ml vegetable oil
sea salt and freshly ground pepper
Salad
1 packet fresh rice noodles
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
1 long red chilli, seeded, finely chopped
12 cherry tomatoes, halved and seeds squeezed out
coriander leaves
METHOD
Relish: Place all the ingredients in a food processor and process until well combined. Season.
Salad: Put the noodles in a large bowl and pour over enough boiling water to cover. Leave for 2 minutes then drain well. Place back in the bowl and toss gently with the fish sauce, lime juice and vegetable oil.
Tuna: Brush both sides of the tuna with the combined sesame and peanut oils. Season. Heat a sauté pan and cook the tuna for 1-2 minutes each side or until done to your liking.
To serve: Add the chilli and tomatoes to the noodles and divide between serving plates. Slice the tuna and arrange on top. Top with a spoonful of cashew nut relish and some freshly picked coriander leaves.
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