Seared Tuna & Thai Noodle Salad

Preparation:

1. Defrost the tuna - remove from packaging
2. Pre-cook the noodles as per packaging instructions, keep warm
3. Wash, pick & roughly chop the coriander
4. Thinly slice a quarter of a pepper
5. Trim & thinly slice the spring onion
6. Wash the beanshoots
7. Zest and juice the lime
8. Thinly slice the chilli
9. Finely chop the ginger
10. Finely chop the lemongrass
11. Peel the shallot - cut into 5mm thick rings
12. Peel and thinly slice the garlic

Method:

1. Pre-heat the fryer to 180°C
2. Dust the shallot rings in the cornflour. Deep fry until crisp and golden - drain and set aside
3. In a bowl, combine the soy, sesame, lime juice and zest, fish sauce, chilli, ginger, lemon grass and garlic - mix well
4. in a separate bowl combine the peppers, bean shoots, spring onions and half of the chillies with the cooked noodles
5. Add some of the soy dressing to the noodles and mix well - set aside
6. Lightly oil and season the tuna, then place a pan/griddle pan onto a high heat
7. Once the pan is hot sear the tuna for approx. 1 min on each side - remove
8. Twist a portion of noodles into the centre of a plate, and top with the tuna
9. Add the crispy shallots, reserved chilli and coriander
10. Finally drizzle with the reserved dressing and serve!