SERVES 4
INGREDIENTS
480g tuna steaks
4 tbs Szechuan pepper
1/3 cup of dill, chopped
1 tbs salt flakes
1 tbs olive oil
Lemon wedges and chilli (optional) to serve
Salad
150g bean shoots
½ Chinese cabbage (wombok), finely sliced
10 kaffir lime leaves, sliced
3 large red chillies, seeded and finely sliced
1 large red pepper, seeded and finely sliced
½ bunch of mint, leaves only
½ bunch of coriander, leaves only
1 punnet cherry tomatoes, halved
150g snow peas or mangetout, thinly sliced
100g fresh green beans, thinly sliced
Dressing
3 tbs fish sauce
4 limes juiced and zested
3 large red chillies, sliced
1 stick lemongrass, chopped (white part only)
Sweetener (optional)
METHOD
- Finely crush the pepper in a mortar and pestle or grinder.
- In a bowl combine the pepper, dill, and salt. Coat the tuna steaks on both sides with the spice mix.
- Heat the oil in a non stick frying pan over medium heat. Cook the tuna for 2-3 minutes on each side or until cooked to your liking. It should remain pink in the middle.
- Divide the salad into four bowls, place the tuna on top, serve with lemon wedges. Garnish with chilli if desired.
Salad
1. Combine all ingredients in a large bowl.
Dressing
- Using a mortar and pestle (or a small food processor) to grind all the ingredients, except the Equal, until the chilli and lemongrass form a paste. Strain the dressing through a sieve and sweeten to taste with the Equal (optional)
- Pour the dressing on the salad and toss well.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 2273kJ |
| Protein | 77.3g |
| Fat | 21.4g |
| Carbohydrates | 7g |
| Fibre | 5.4g |