Seared Tuna with Glass Noodle Salad

A light Vietnamese-style salad featuring marinated seared tuna steaks served over infused glass noodles with fresh herbs and peanuts.

Healthy Seafood High Protein Salad Vietnamese

Estimated Nutrition

Calories

445.2

kcal / serving

1780.8 kcal total

Carbs

57.8g

per serving

231.2 g total

Fat

10.6g

per serving

42.4 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

tbsp

Fish Sauce

Vietnamese or Thai style

Fruits

1.5

piece

Lime

juice only

GrainsCereals

250

Rice Noodle

fine

Liquids

tbsp

Lime Juice

NutsSeeds

stems

Lemongrass

split lengthways, finely chopped

cloves

Garlic

crushed

tbsp

Peanut

roasted, unsalted

bunch

Thai Basil

leaves picked

tbsp

Mint

shredded

OilsFats

tbsp

Vegetable Oil

Seafood

400

Tuna

sliced into 4 steaks

Vegetables

tbsp

Ginger

finely grated

piece

Red Chilli

finely chopped

piece

Spring Onion

finely sliced

Method

Preheat a griddle pan until very hot.

Sear tuna steaks for 30 seconds on each side and remove from pan.

Soak rice noodles in boiling water for five minutes.

Mix lemongrass, soy sauce, lime juice, and oil in a bowl.

Crush lime juice, garlic, ginger, fish sauce, chillies, and peanuts into a fine paste.

Drain noodles and toss with two-thirds of the dressing for ten minutes.

Add tuna steaks and marinate in the fridge for one hour.

Mix in spring onions, basil, and mint.

Slice tuna and serve on top of the noodle salad.