Warm thai tuna salad

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


650 g (1 lb 7 oz) fresh tuna steaks

1 tbs olive oil

2 tbs oyster sauce

2 tbs soy sauce

2 tbs lime juice

300 g (10½ oz) dried egg noodles

125 g (4½ oz) baby corn, halved

150 g (5½ oz) snowpeas (mangetout), tailed

Coriander chilli dressing

2 tbs fish sauce

2 tbs lime juice

2 tbs Thai sweet chilli sauce

2 tbs vegetable oil

1 small red chilli, chopped

3 tbs chopped coriander (cilantro)


1. Put the tuna in a shallow dish in a single layer. Whisk together the oil, oyster sauce, soy sauce and lime juice and pour the mixture over the tuna, turning to coat all over. Cover and refrigerate for 30 minutes.

2. Cook the noodles according to the packet instructions, adding the corn and snowpeas for the final 45 seconds. Drain well, then toss in a serving bowl. Combine the dressing ingredients and mix half through the noodles.

3. Heat a chargrill pan (griddle) to high. Cook the tuna for 3–4 minutes on each side, so it's still pink in the middle. Cool slightly, then slice into strips. Serve separately or over the noodles, with the remaining dressing on the side.