500g trimmed tuna loin
NOMU Sea Salt and Black Pepper
½ tsp Sichimi Togarashi (see Tips)
200g vermicelli noodles
Cucumber ribbons
RELISH:
1 red chilli, seeded and finely chopped
1 tbsp freshly grated ginger
1 tsp garlic, finely chopped
Juice of 1 lime
1 tbsp light soy sauce
1 tbsp peanut oil
1 tbsp coriander, finely chopped
Heat a frying pan to a very high heat. Lightly oil the tuna. Working very quickly, brown the tuna briefly on all sides, then remove from the heat. Allow the tuna to cool completely then season with Salt, Pepper and Togarashi. Wrap tightly in cling wrap and place in the fridge to rest for an hour.
For the relish, combine all the ingredients together and mix well.
Place the vermicelli noodles in boiling water for 5 minutes, drain and set aside.
Slice the tuna into ½cm thick slices, top with relish and serve with cucumber ribbons, vermicelli and fresh limes.
Tips: Shichimi Togarashi, or Japanese 7-spice, is a spicy but fragrant blend available from Asian supermarkets.
500g trimmed tuna loin
NOMU Sea Salt and Black Pepper
½ tsp Sichimi Togarashi (see Tips)
200g vermicelli noodles
Cucumber ribbons
RELISH:
1 red chilli, seeded and finely chopped
1 tbsp freshly grated ginger
1 tsp garlic, finely chopped
Juice of 1 lime
1 tbsp light soy sauce
1 tbsp peanut oil
1 tbsp coriander, finely chopped
Heat a frying pan to a very high heat. Lightly oil the tuna. Working very quickly, brown the tuna briefly on all sides, then remove from the heat. Allow the tuna to cool completely then season with Salt, Pepper and Togarashi. Wrap tightly in cling wrap and place in the fridge to rest for an hour.
For the relish, combine all the ingredients together and mix well.
Place the vermicelli noodles in boiling water for 5 minutes, drain and set aside.
Slice the tuna into ½cm thick slices, top with relish and serve with cucumber ribbons, vermicelli and fresh limes.
Tips: Shichimi Togarashi, or Japanese 7-spice, is a spicy but fragrant blend available from Asian supermarkets.
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