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Thai-style tuna and broccoli salad
- Published: 5 Sep 18
- Updated: 18 Mar 24
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.
![Thai-style tuna and broccoli salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/tuna-noodles-768x960.jpg)
See our tuna, broccoli and tomato salad recipe too, for something similar.
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
- Whisk all the dressing ingredients in a jug. Taste and season with salt, pepper and, if needed, more palm sugar, then set aside.
- 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.
- 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.
- 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.
- 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.
- Recipe from April 2018 Issue
Nutrition
- Calories
- 580kcals
- Fat
- 23.3g (4.2g saturated)
- Protein
- 36.6g
- Carbohydrates
- 51.6g (16.2g sugars)
- Fibre
- 8.6g
- Salt
- 2.3g
delicious. tips
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.
Buy ingredients online
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Absolutely delicious! Fresh and zingy.