Aromatic Tuna Glass Noodle Salad

Essential Cuisine

Essential Cuisine

Standard Supplier 30th July 2020
Essential Cuisine

Essential Cuisine

Standard Supplier

Aromatic Tuna Glass Noodle Salad

5 min

Does your lunch menu need a new addition?


  • 10 tuna steaks, 100g each (approx) 50g Essential Cuisine Aromatic Stock Base 25ml vegetable oil
  • 3 limes, juice only 5 cloves of garlic, crushed 25g root ginger, peeled and finely grated 50ml fish sauce
  • 3 red chillies, deseeded and finely chopped 100g roasted peanuts, roughly chopped 50g sesame seeds 100g carrots, julienne
  • 100g spring onions, finely sliced 20g thai basil leaves 20g fresh mint leaves, shredded


1. First marinade the tuna by brushing the Essential Cuisine Aromatic Stock Base on both sides of the steaks, cover and chill for about 1 hour

2. For the salad, in a food processor blend together the lime juice, ginger, fish sauce, chillies and peanuts in fine paste (add a little water if a touch thick)

3. To cook the tuna, heat a griddle pan over a high heat, lightly oil. Sear the tuna steaks for 30–60 seconds on each side depending on thickness. Keep pink in the middle. Rest for 1 minute

4. While the tuna is cooking, finish the salad by tossing the noodles, spring onions, basil, carrots and mint together until thoroughly mixed

5. To serve, slice the tuna steaks and pile the noodle salad onto serving plates and top with the slices of tuna

6. Finish with sesame seeds

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