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–+ servings

Thai Style Tuna and Broccoli Salad

Course: Light Meal, Salad
Cuisine: Seafood
Diet: Gluten Free
Keyword: health, salad, tuna
Total Time: 30 minutes
Servings: 4
I found this recipe at https://seafoodfriday.hk/recipes/thai-style-tuna-and-broccoli-salad-2/. How delicious does it look? I can't wait to try it out. I did adapt the recipe slightly to use ingredients that I usually have handy.
Print Recipe

Ingredients

  • 2 yellowfin tuna steaks 250g each
  • 200 g rice noodles
  • toasted sesame oil for drizzling
  • 300 g tenderstem broccoli
  • 1-2 Tbsp soy or tamari sauce
  • bunch spring onion finely chopped
  • 2 carrots peeled into ribbons
  • 1 ripe avo thinly sliced
  • bunch fresh coriander roughly chopped, plus extra to serve
  • fresh mint leaves chopped, plus extra to serve

For the dressing

  • 4 Tbsp fish sauce
  • 2 Tbsp coconut sugar can be substituted with brown sugar or honey
  • thumb-sized fresh ginger grated
  • 3 limes juiced, plus wedges to serve
  • red chilli finely chopped
  • 4 Tbsp toasted sesame oil

Instructions

  • Whisk all the dressing ingredients together. Taste and adjust seasoning if necessary.
  • Cook the noodles according to packet instructions. Drain in a colander and run under cold water for 2-3 minutes until they're cool and silky. Transfer to a bowl and toss with a few drops of sesame oil.
  • Heat a griddle pan or heavy-based frying pan over a high heat until smoking hot. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side if you like it rare - a bit longer if you want it more well cooked. Remove and set aside, covered loosely with foil.
  • Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then continue to cook for another few minutes until tender (but be careful not to overcook).
  • Add the spring onions, carrots and avocado to the bowl with the noodles, then toss with the herbs, cooked broccoli and dressing.
  • Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.