John Myers
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Thuna on Rice Noodles
The perfect thuna on rice noodles recipe with a picture and simple step-by-step instructions.
- 500 g Tuna
- 1 piece Lemongrass
- 1 piece Lime
- 1 bunch Spring onion
- 6 tbsp Sesame seeds
- 4 tbsp Sesame oil
- Salt
- Pepper
- 400 g Rice noodles
- 1 piece Ginger
- 1 bunch Coriander
preparation
- Finely chop the lemongrass, squeeze the lime, cut the spring onion into fine rings, chop the ginger, chop the coriander, and roast the sesame seeds
Marinate the tuna
- Cut the thuna into approx. 3 cm cubes and marinate with lemongrass, half of the sesame seeds, salt, pepper, lime juice and a little sesame oil
Prepare rice noodles
- Cook rice noodles in salted water according to the instructions on the packet, sauté the spring onion rings, add rice noodles and fry carefully, season with a little salt and pepper. (If you are quick, you take the next step in parallel. You can take it more comfortably by warming the pasta in the oven at 120 °)
Sear the thuna
- Fry the tuna cubes in a very hot pan in a little sesame oil. The result is perfect when a brown crust forms on the outside and the tuna is still raw on the inside. This is done in a maximum of 1 minute. (Tuna “through” has a similar consistency to leather …)
Serving
- Form a nest on the plates out of the rice noodles, place the tuna in the middle & decorate with coriander, roasted sesame seeds and ginger. Serve immediately
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