Thai-style tuna and broccoli salad

Thai-style tuna and broccoli salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

A fresh, green and zingy tuna salad that can easily be made in half an hour. If you like Thai food then you’ll love this vibrant dish.

See our tuna, broccoli and tomato salad recipe too, for something similar.

Nutrition: per serving

Calories
580kcals
Fat
23.3g (4.2g saturated)
Protein
36.6g
Carbohydrates
51.6g (16.2g sugars)
Fibre
8.6g
Salt
2.3g
Calories
580kcals
Fat
23.3g (4.2g saturated)
Protein
36.6g
Carbohydrates
51.6g (16.2g sugars)
Fibre
8.6g
Salt
2.3g

Ingredients

  • 200g soba (buckwheat) noodles
  • Toasted sesame oil for drizzling
  • 2 x 200g thick tuna steaks
  • 300g purple sprouting broccoli, sliced into 3-4cm pieces
  • 1-2 tbsp soy sauce
  • Bunch spring onions, finely chopped
  • 2 carrots, peeled into ribbons
  • 1 ripe avocado, thinly sliced
  • Bunch fresh coriander, roughly chopped, plus extra leaves to serve
  • Bunch fresh mint, leaves chopped, plus a few extra leaves to serve

For the dressing

  • 4 tbsp fish sauce
  • 2 tbsp palm sugar, plus extra to taste
  • Thumb-size piece fresh ginger, grated
  • Juice 3 limes, plus wedges to serve
  • 1 red chilli, finely chopped
  • 4 tbsp toasted sesame oil

Method

  1. Whisk all the dressing ingredients in a jug. Taste and season with salt, pepper and, if needed, more palm sugar, then set aside.
  2. Bring a pan of water to the boil, add the noodles and cook for 5 minutes. Drain, then run under cold water for 2-3 minutes until cool and silky. Put in a mixing bowl and toss with a few drops of sesame oil to stop them sticking.
  3. Heat a griddle pan or heavy-based frying pan over a high heat until smoking. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side for rare or longer if you like. Remove and set aside, covered loosely with foil.
  4. Add the broccoli to the griddle pan and griddle, turning, for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then griddle for another few minutes until tender but retaining a little bite.
  5. Add the spring onions, carrot ribbons and avocado to the noodles, then toss with the herbs, cooked broccoli and dressing. Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.

delicious. tips

  1. Buy the tuna from a good fishmonger (or fish counter) and ask for thick steaks, which won’t cook all the way through as quickly. Thinner tuna steaks may only need a minute on each side.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Tuna recipes

Seared tuna with Asian noodle salad

This quick, post-work dinner recipe with Asian flavours utilises the best time-saving products in the...

Save recipe icon Save recipe icon Save recipe

Diabetes-friendly recipes

Seared tuna with a Sicilian tomatoey potato salad

This Mediterranean tuna dish is a summery number and it’s suitable for diabetics.

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Easy pad Thai noodles

A classic pad Thai noodle recipe – from food writer Ghillie James –made with shop-bought...

Save recipe icon Save recipe icon Save recipe

Quick vegetarian recipes

Broccoli and mushroom sweet chilli noodles

An easy vegetarian stir-fry combining storecupboard and time-saving ingredients, makes this a quick 15-minute recipe.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine