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
Preparation
Whisk all the dressing ingredients in a jug. Taste and season with salt, pepper and, if needed, more palm sugar, then set aside.
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.
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.
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.
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.
