Tuna and Lime Coconut Cream Sauce with Chasoba Noodles
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 20 minutes
The lime and the coconut remind me of a song … anyone else?
270g Hakubaku chasoba noodles (green tea)
4-6 Skinless tuna steaks or fillets
250g Coconut cream
1 of each Red pepper & red chilli (de-seeded, finely sliced)
2-3 stalks Lemongrass (2cm pieces, cut diagonally)
16 cloves Garlic & 10 small shallots (peeled & roasted in olive oil until tender)
1 bunch Spring onions (cut diagonally, 2cm pieces)
1tsp Ginger (grated)
2tbsp Fish sauce
3tbsp of each Lime juice & grated palm sugar
2tbsp of each Coriander & Mint (roughly chopped)
4 Kaffir lime leaves (finely sliced)
Olive oil (small amount)
Salt & lemon pepper (for seasoning)
You may choose to use a little less garlic for this dish. If you are a big fan of garlic then you will find the roasted garlic simply delightful.
STEP ONE:CHASOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
Brush tuna with a little olive oil and season with salt and lemon pepper.
Heat a frying pan or skillet over high heat.
Sear tuna on both sides (about 1 minute or so on each side).
Remove from heat, cover to keep warm.
Heat a little olive oil, in a wok.
Add ginger, lemon grass and spring onion, stir-fry for 1 minute.
Add chilli and most of the red pepper (reserving a few for garnish).
Add noodles, garlic, shallots, mint, and coriander tossing gently to combine.
Remove from wok and keep warm.
STEP FOUR:LIME COCONUT CREAM SAUCE
Using the same wok, add the coconut cream, lime juice, fish sauce and palm sugar, stirring until sugar dissolves.
Add a pinch of lemon pepper and stir-fry until sauce is reduced by one quarter. Remove from heat.
Divide the stir-fry evenly between 4-6 serving plates.
Place the tuna on top.
Ladle sauce over tuna and garnish with red pepper and kaffir lime leaves.