GF, DF, NF, EF
INGREDIENTS:
- 2 medium size fillets of fresh tuna
- 250g Vermicelli rice noodles
- 150-200g green cabbage, thinly shredded
- 3 green shallots thinly sliced
- 1 small lebanese cucumber, sliced into matchsticks
- 100g snow peas
- 1½ Tbsp. soy sauce (I use gluten free)
- 1½ tsp. sesame oil
- ½ tsp. sesame seeds (if you have children you may want to omit this as they may not like seeds)
- 1 Tbsp. coconut oil
METHOD:
- Boil a jug of water. Put noodles in a large glass bowl and pour boiling water over the noodles until they are fully covered. Soak noodles for about 3-5 minutes or until soft. When the noodles are soft enough, use scissors to cut them into smaller lengths. When the noodles are soft, drain the water off and add them back into the bowl to cool.
- While the noodles are cooling, cut tuna steaks into batons about 3cm wide.
- Whisk soy sauce and 1tsp. of the sesame oil in a small shallow dish. Roll tuna batons in the sauce and top with sesame seeds. Allow to marinate for a few minutes.
- In the meantime, heat a small frypan on medium-high heat. Add ½ Tbsp. coconut oil and heat. Toss in cabbage and cook for 1 -2 minutes to cook slightly. You still want it crisp, so don’t over cook. Spoon all the cabbage into the bowl with the noodles.
- Put the frypan back onto the heat. Make sure the pan is nice and hot. Add the rest of the coconut oil (½ Tbsp.). Place tuna batons into hot pan and sear on all four sides for 30 seconds each side. When the tuna is cooked, take it out and place on a clean plate.
- Leave the pan on the heat and add the rest of the sesame oil (½tsp) and 2-3 Tbsp. of water to the pan. Bring to the boil and scrape all the leftover flavour from the bottom of the pan. Pour over the noodles and cabbage and toss it through with a pair of tongs.
- Add cucumber and snow peas and toss through. Serve with tuna batons.
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