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.