What you'll need: For the Tuna 400g Fresh tuna, sliced into 4 steaks 1 tbsp lime juice 1 tbsp vegetable oil 2 tbsp soy sauce 2 lemongrass stems, split and chopped For the Salad 250g rice noodles Juice of one lime 2 crushed garlic cloves 1 tbsp grated ginger 3
What you'll need:
For the Tuna
- 400g Fresh tuna, sliced into 4 steaks
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 lemongrass stems, split and chopped
For the Salad
- 250g rice noodles
- Juice of one lime
- 2 crushed garlic cloves
- 1 tbsp grated ginger
- 3 tbsp Thai fish sauce or similar
- 2 chopped red chillies
- 4 tbsp roasted peanuts
- 4 sliced spring onions
- Handful of basil leaves
- 3 tbsp shredded fresh mint
Time: 30 minutes
Mix the soy sauce with the lemongrass, vegetable oil and lime juice in a bowl, mix well, and then add the tuna steaks. Leave in the fridge for at least an hour to marinate.
Heat a griddle pan until very, very hot, then carefully sear the tuna steaks for around 30 seconds on each side and remove.
Make the salad by preparing the rice noodles (follow the instructions on the packet), and while waiting for them to cook, crush the lime juice, garlic, ginger, fish sauce, chillies and peanuts in a pestle and mortar into a fine paste.
Drain your noodles, and mix with ⅔ of the spicy dressing you just prepared. Add the basil, mint leaves and spring onions, and make sure everything is well mixed. Serve by slicing the seared tuna (should be beautifully pink inside) and placing on top of the noodle salad. Fragrant, tangy perfection!
For a lovely matching wine, we recommend the Quartz Hill 'Pebbles' Shiraz that boasts a luscious red fruit and cherry character, as well as a distinctive, slatey minerality!
There you have it -- an amazingly easy and tasty recipe for Seared Tuna with Thai Salad! Yum!
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