Tuna with carrot and noodle salad

A few years ago I found this recipe in Olive magazine and it soon became a firm favourite in the Greedy household.

Over the last few months however I’ve started making it with fish rather than steak, a minor tweak that makes a bloody good meal even better. This would be my Come Dine with Me meal should I ever be stupid enough to make a twat of myself on telly.

Ingredients

2 x fish steaks/fillets (the husband likes tuna, I prefer monkfish)
2 x carrots – cut into batons
Packet straight to wok udon noodles
4-5 x limes – juiced
1 tsp caster sugar
1tbsp ginger – chopped
Handful chopped coriander
Handful of chopped mint (if you don’t have fresh mint, a tsp mint sauce works really well)
1 x red chilli – sliced
Groundnut oil
Handful of smashed chilli peanuts

Preparation

Mix the lime juice with the ginger, chilli, coriander, mint and caster sugar.

Fry the noodles and carrots in a wok in a little groundnut oil (just until the noodles are ready – you want the carrot to have a real bite). Season the steaks and pan-fry in a griddle pan until cooked.

Divide the noodle and carrot mix between two plates, top with the steaks and pour the dressing over the top. Add a sprinkling of peanuts and serve.

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