Tuna and Noodle Salad with Coriander and Cashew Nut Relish
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!