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