Equipment
Ingredients
Tuna & Marinade
- 300 g yellowfin or ahi tuna steaks, sushi-grade, approx 2.5cm thick
- 1 lemongrass, finely minced
- 30 ml soy sauce
- 15 ml lime juice, freshly squeezed
- 5 ml sesame oil
Glass Noodle Salad
- 100 g glass noodles
- 100 g cucumber, julienned
- 80 g carrots, peeled and julienned
- 100 g cherry tomatoes, halved
- 15 g fresh mint, roughly chopped
- 15 g fresh cilantro, roughly chopped
Nuoc Cham Inspired Dressing
- 30 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 15 g brown sugar
- 1 bird's eye chili, finely sliced
Cooking Oil
- 15 ml vegetable oil
Nutrition (per serving)
Method
In a shallow dish, combine the minced lemongrass, soy sauce, 15ml of lime juice, and sesame oil to create the marinade.
Pat the tuna steaks completely dry with paper towels, then place them in the marinade. Turn to coat well and leave at room temperature for 15 minutes.
Place the glass noodles in a heatproof bowl. Pour enough boiling water from a kettle over the noodles to fully submerge them. Let steep for 3 to 5 minutes until tender but slightly chewy.
Drain the noodles immediately and run under cold tap water to stop the cooking process and wash away excess starch. Shake off as much excess water as possible.
In a small bowl, prepare the dressing by vigorously whisking together the fish sauce, 30ml of lime juice, brown sugar, and sliced bird's eye chili until the sugar completely dissolves.
In a large mixing bowl, toss the cooked noodles, julienned cucumber, julienned carrots, halved cherry tomatoes, mint, and cilantro. Pour three-quarters of the dressing over the top and toss thoroughly to combine. Reserve the remaining dressing.
Heat a cast iron skillet over high heat until smoking hot, approximately 230°C/450°F. Add the vegetable oil, then carefully place the tuna steaks in the pan. Sear for 60 to 90 seconds per side for a rare center.
Transfer the seared tuna to a cutting board and let rest for 1 minute. Using a very sharp chef's knife, slice the tuna against the grain into 1cm thick strips.
Divide the dressed noodle salad between two serving plates. Fan the sliced tuna out over the top of each salad, and drizzle with the remaining reserved dressing.
Chef's Notes
- When selecting tuna for a rare sear, look for the terms 'sushi-grade' or 'sashimi-grade', and ensure the flesh is vibrant and translucent, not dull or opaque.
- Lemongrass stalks are intensely fibrous. To get the best flavor without woody bits in your marinade, peel away the outer 2-3 layers until you reach the pale, softer core, then mince it as finely as humanly possible.
- For exceptionally neat slices of tuna, ensure your knife is honed right before slicing, and wipe the blade clean with a damp towel between cuts.
Storage
Refrigerator: 1 day — Store components separately. Best eaten fresh, as seared tuna loses its ideal texture and glass noodles harden when refrigerated.
