Thailand meets Japan in this fragrant, light and healthy noodle salad.
Serves: 2
Marinade time: 30 minutes - 3 hours
Prep time: 20 minutes
Cooking time: 10 minutes
For the tuna
150g sashimi grade tuna, uncut
4 tbsp soy sauce
4 tbsp mirin
2 tsp sake
For the salad
1/2 green papaya or 1 kohlrabi, julienned
1 carrot, julienned
4 baby radishes, thinly sliced
30g roasted peanuts, chopped
mint, handful
coriander, handful
1 tsp toasted sesame seeds, for sprinkling (optional)
1 lime, cut into wedges (to garnish)
160g uncooked soba noodles
2 tsp vegetable oil
For the dressing
2 garlic cloves, crushed
1-2 red chillies, sliced
1 tbsp fish sauce
2 tbsp lime juice
1-2 tbsp palm sugar
1 tbsp dried shrimp (optional)
Method
1. In a medium bowl, mix the tuna marinade ingredients together. Submerge the tuna in the marinade by placing a small plate on top. Leave for a minimum of 30 minutes & up to 3 hours.
2. Cook the soba noodles as per instructions on the pack and drain and cool immediately under cold running water. This will remove any excess starch and stops the cooking so they retain some bite. Return the noodles to the pan and stir through 2 tsp vegetable oil.
3. Mix together the dressing ingredients, pour half the dressing over the soba noodles and mix well. Add the carrot, radishes, green papaya, mint, coriander and half the peanuts. Mix again and pour over the remaining dressing. Set aside for 5 minutes allowing the vegetables and noodles to absorb the dressing.
4. Meanwhile, remove the tuna from the marinade. Use kitchen towel to dab off any excess marinade. Place a small frying pan with a drizzle of vegetable oil over a high heat. Allow the pan to warm up for 30 seconds - 1 minute. Using tongs quickly sear the tuna for a few seconds on all sides, allowing just the outside of the tuna to cook. Transfer to a chopping board and cut into thin slices.
5. Divide the noodle salad between bowls and top with seared tuna, sesame seeds, reserved peanuts, lime wedges and if you have any to hand, a few extra herbs.