Oriental Seared Tuna Salad

A great dish, easy and so tasty, originally cooked as one element of a 10-course dinner party at my house, devised and cooked by our good friend Chung Yin. The full menu detailed at Chinese Dinner Party
This recipe, together with those for the duck and the melon salad, is reproduced with Chung Yin’s permission.

2 thick tuna steaks
4 tbsp Sharwood’s Wok Soy
Oil for deep-frying
10g Sharwood’s Rice Noodles
Salt and white pepper for seasoning
4 tbsp oil
6 thin slices fresh ginger, approx 1x 2cm
for the dressing
1 tsp roasted sesame oil
2 tbsp dark soy sauce
Juice of 1/2 a lime
1 tbsp chopped fresh coriander
1 x 150g pack salad leaves
Serves 6 as a starter or 2 for a light meal

Delicious as a starter to a banquet or as a special lunch for two.
Marinate the tuna in 4 tablespoons Sharwood’s Wok Soy for half an hour. Heat the oil in a large saucepan or deep fat fryer to 220°C/425°F/gas 7. Drop half of the rice noodles into the hot oil; the noodles should cook and fully expand simultaneously. Remove and drain on kitchen paper. Repeat with second batch of noodles. Heat the oil in a large frying pan add the ginger and fry for 3 minutes. Remove the ginger and three quarters of the oil and leave to one side for the dressing. Heat the frying pan till very hot, fry the tuna for 1 minute each side or until is seared but not cooked all the way through.
Set aside for 5 minutes then slice. To make the dressing mix together the ginger oil, sesame oil, soy sauce, lime juice and fresh coriander.
Place the leaves in a bowl and lightly toss in the dressing, reserving a teaspoon for serving. Arrange the salad leaves on an individual serving dish, layer with noodles and top with the sliced tuna. Serve immediately.