Caramelized Tuna Salad

Ingredients:

• Beansprouts – 175 gms
• Cucumber – 4 inch piece
• Coriander Leaves – 20 gms
• Mint Leaves – 20 gms
• Sesame Oil – 1 tsp, plus a few drops for drizzling
• Groundnut Oil – 1 tblsp
• Fresh Tuna – 450 gms, cut into 1 inch chunks
• Salt
• Peanuts – salted, roasted and crushed, to garnish

For the Dressing:

• Rapeseed Oil – 2 tsp
• Fresh Ginger – 1 tsp, finely chopped
• Small Red Chilli – 1, deseeded and finely chopped
• Light Soy Sauce – 4 tblsp
• Thai Fish Sauce – 1 tblsp
• Tamarind Paste – 1 tblsp
• Soft Brown Sugar – 6 tblsp

Method:

1. To make the dressing, heat a small wok over high heat.
2. Add the oil and fry the ginger and chilli for a few seconds.
3. Add the soy sauce, thai fish sauce and tamarind paste.
4. Stir for 30 seconds, then add the sugar and stir until dissolved.
5. Remove the wok from the heat and set aside.
6. Rinse the beansprouts in boiling water and drain.
7. Blot dry with kitchen paper.
8. Peel the cucumber, halve lengthways and scoop out the seeds.
9. Thinly slice the flesh diagonally.
10. Put the beansprouts, cucumber, coriander and mint leaves in a bowl.
11. Season with a pinch of salt and a few drops of toasted sesame oil.
12. Toss to combine, then divide between serving plates.
13. Heat a work over a high heat, then add the groundnut and sesame oils.
14. Quickly stir-fry the tune, turning with tongs, until coloured on the outside but still lightly red in the middle.
15. Arrange the tuna chunks on top of the salad.
16. Reheat the dressing, thinning with a spoonful of water if necessary, and pour over the tuna.
17. Sprinkle with the crushed peanuts.
18. Serve immediately.