Name: Fresh marinated tuna
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 x 200g tuna loin thick, steaks; 80 ml fresh chillies 573; 1 Tbs lime juice; 1 Tbs fresh ginger grated; 1 Tbs fresh coriander; 80 ml sesame seeds; 3 spring onions finely chopped; 1 papaya sliced; 1 avocado thinly sliced; 1/3 radishes white, finely shredded; 250 g noodles rice; 2 Tbs cashew nuts; coriander; 200 ml fresh chillies 573; 1-3 red chilli deseeded, thinly sliced; 1 tsp fish sauce; 1 tsp soy sauce; 1 tsp sugar; 1 Tbs lime juice; 120 g flour plain; 250 ml soda water; cumin pinch,paprika; 1 eggs beaten; 120 g cornflour; 8 prawns; oil for deep frying

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Ingredients (26)

Marinated tuna

4 x 200g	tuna loin — thick, steaks
80 ml	fresh chillies — 573
1 Tbs	lime juice
1 Tbs	fresh ginger — grated
1 Tbs	fresh coriander
80 ml	sesame seeds

Rice noodle salad

3	spring onions — finely chopped
1	papaya — sliced
1	avocado — thinly sliced
1/3	radishes — white, finely shredded
250 g	noodles — rice
2 Tbs	cashew nuts

Coriander dressing

	coriander
200 ml	fresh chillies — 573
1-3	red chilli — deseeded, thinly sliced
1 tsp	fish sauce
1 tsp	soy sauce
1 tsp	sugar
1 Tbs	lime juice

Tempura prawns

120 g	flour — plain
250 ml	soda water
	cumin — pinch,paprika
1	eggs — beaten
120 g	cornflour
8	prawns
	oil — for deep frying

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Method:

Marinated tuna
Mix together all the ingredients for the marinade except for the sesame seeds. Marinate the tuna for 30 minutes.
When ready to cook, wipe off excess marinade and roll each tuna loin in the sesame seeds. Reserve.

Rice noodle salad
Prepare and lightly mix all the ingredients for the salad. Cook noodles in boiling water as per packet instructions.
Once cooked, refresh by plunging immediately into iced water to prevent them from continuing to cook and
becoming sticky. In a dry pan toast cashews on a medium heat shaking frequently until slightly browned, making
sure not to burn (4-6 minutes). Mix the cold noodles with the salad ingredients.

Coriander dressing
In a blender, blitz all the dressing ingredients together. Reserve both salad and dressing.

Tempura prawns
When ready to serve, thoroughly mix together the flour, soda water, salt and pepper. Then add the egg and
gently stir in the cornflour (do not worry about small lumps). Lightly dust the prawns in the extra cornflour,
shake off any excess and dip in the batter. Shake once to remove excess batter, then deep-fry at 180ºC until crisp.
If you don’t have a thermometer or fryer with a temperature control, the oil in the pan should bubble vigorously
but not violently around the prawns. The prawns should be light brown after about 1½ – 2 minutes. Test one
first if you are not sure of the temperature of the oil and then adjust the temperature accordingly. If it cooks too
quickly and the batter is burnt before the prawn is cooked then turn down the heat, and vice versa if too cool.
The correct temperature will produce a light golden batter and a succulent prawn.

To serve
Once the temperature of the oil is correct and you have tested a prawn, heat a griddle or frying pan until smoking
hot. Lightly oil the tuna loins (not the pan) and sear for about 1 minute on each side for medium rare. Dress
the salad with enough dressing to coat the salad evenly (reserve enough for drizzling on the tuna). Cook the
prawns as described above and place on paper towels to absorb excess oil. Slice the tuna loins, arrange on top
of the salad and top each serving with two tempura prawns. Garnish with coriander leaves and the remainder
of the dressing.