Vietnamese noodle salad with yuzu seared tuna

A classic Vietnamese vermicelli noodle salad that's perfect for the Summer months

Serves 2

Ingredients

Noodles

• 100g vermicelli rice noodles
• 1/2 a cucumber
• 2 carrots
• 4 radishes
• 8 cherry tomatoes
• 1 handful fresh mint
• 1 handful fresh coriander

Nuoc Cham dressing

• 1 tbs fish sauce
• Juice of 1 1/2 lemons
• 1 tsp palm or brown sugar
• 1 small red chilli
• 1 clove garlic
• 5cm piece of ginger

Seared tuna

• 2 tuna steaks
• 4cm piece of ginger
• 1 tbs soy sauce
• 1 clove garlic
• 1 tbs yuzu

Method

1. To create the nuoc cham dressing, finely grate the garlic and ginger and finely chop the chilli. Combine the fish sauce, chilli, lemon juice, sugar, ginger and garlic. Taste and adjust if necessary according to the balance of flavours. It should be a balance of salty, sweet, sour and spicy.
2. For the noodles, pour boiling water over the noodles and allow to sit for five minutes before draining and rinsing under cold water. Peel carrots and cucumber into ribbons, finely slice radishes and cut tomatoes in half. Add to noodles along with the herbs (reserving some for garnish) and combine well with your hands. Add dressing and mix through.
3. In a bowl, place the tuna along with the marinade ingredients and coat all over. Leave for 5 minutes. Heat a pan over a high heat, adding a dash of olive oil. Sear the tuna in the pan on each side for one minute and remove from the pan immediately. Allow to rest for one minute before slicing thinly.
4. To serve, heap noodles onto plates and top with sliced tuna and fresh herbs.