Tuna, Mushroom and Noodle Salad
Serves 4 (as a starter)
300g tuna steak
100g glass noodles
10g Asian mushrooms, cut in strips (fresh or dried) – The Fungi
1 small handful of mint – Darling Mills Farm
1 small handful of perilla – Darling Mills Farm
1 small handful of basil – Darling Mills Farm
1 small handful of Vietnamese mint – Food by Fiat
1 large pinch of curry leaves – Food by Fiat
1 Lebanese cucumber, halved and sliced into 2mm wide pieces – A&W Muscat
1 small handful of broad beans, quickly blanched and refreshed – Zavaglia’s Gourmet Produce
1 small handful of green beans, quickly blanched and refreshed – Zavaglia’s Gourmet Produce
1 tsp ground rice (roasted and lightly ground using mortar into crunchy powder)
2 tb roasted and crushed macadamias – Hand’n’Hoe Organic Macadamias
2 tb fried Asian shallots
1 garlic clove – Birriwa Homestead
1 tb soy sauce – Enokido Miso
1 tb fish sauce
2 tsp sugar
1 tsp sesame oil – Spice Zen
45g palm sugar
4tb lime juice – Prickle Hill
2tb fish sauce – Enokido Miso
2tb soy sauce – Enokido Miso
1tb chilli oil (more or less, depending on taste) – Bar Pho
1 tb lemongrass finely chopped – Food by Fiat
2tb olive oil – Alto Olives
- Mix the tuna marinade ingredients together in a bowl. Add tuna and marinate for 1 hour in the fridge.
- Soak dried noodles and mushrooms separately in hot water for 20 minutes. Strain and dry with paper towel. Cut glass noodles into 4 cm lengths and set aside.
- Place all the dressing ingredients in a Smeg hand blender mini chopper and blend to combine.
- Remove the tuna from the fridge 30 minutes before cooking. Grill the fish to your liking. Approximately 2 minutes each side for medium rare, depending on the thickness of the steak. Let the tuna rest for 5 minutes then slice into 1cm wide pieces.
- Combine the fish with herbs, cucumber, broad and green beans, add the dressing then toss to combine. Arrange on serving platter and garnish with macadamias, fried shallots and ground rice.
This recipe is presented in partnership with Smeg Australia.