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Thai-style tuna and broccoli salad

Thai-style tuna and broccoli salad

Amount of people
4 Persons
Type of meal
Preparation time
30 minutes
Seafood included in this recipe
Fresh Tuna loin
  • 2 x 250gr (Yellow Fin) tuna steaks
  • 200gr noodles
  • Toasted sesame oil for drizzling
  • 300gr purple sprouting broccoli, sliced into 3-4cm pieces
  • 1-2 tbsp soy sauce
  • Bunch spring onions, finely chopped
  • 2 carrots, peeled into ribbons
  • 1 ripe avocado, thinly sliced
  • Bunch fresh coriander, roughly chopped, plus extra leaves to serve
  • Bunch fresh mint, leaves chopped, plus a few extra leaves to serve

For the dressing:

  • 4 tbsp fish sauce
  • 2 tbsp palm sugar, plus extra to taste
  • Thumb-size piece fresh ginger, grated
  • Juice 3 limes, plus wedges to serve
  • 1 red chilli, finely chopped
  • 4 tbsp toasted sesame oil
  1. Whisk all the dressing ingredients in a jug. Taste and season with salt, pepper and, if needed, more palm sugar, then set aside.
  2. Bring a pan of water to the boil, add the noodles and cook for 5 minutes. Drain, then run under cold water for 2-3 minutes until cool and silky. Put in a mixing bowl and toss with a few drops of sesame oil to stop them sticking.
  3. Heat a griddle pan or heavy-based frying pan over a high heat until smoking. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side for rare or longer if you like. Remove and set aside, covered loosely with foil.
  4. Add the broccoli to the griddle pan and griddle, turning, for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then griddle for another few minutes until tender but retaining a little bite.
  5. Add the spring onions, carrot ribbons and avocado to the noodles, then toss with the herbs, cooked broccoli and dressing. Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.
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