Ingredients Jump to Instructions ↓

  1. 4 x 180g tuna fillet or steak

  2. 1 teaspoon chilli powder

  3. 1 teaspoon curry powder

  4. 1 teaspoon sweet paprika

  5. 3 tablespoons corn flour

  6. 2 packets (400g)hokkien noodles

  7. 1 litre water or chicken stock

  8. cup chopped fresh coriander

  9. 4 tablespoons natural yogurt

  10. 1 cup vegetable oil

  11. cup sweet chilli sauce

  12. extra coriander for garnish

  13. 2 lemons, one for the fish and one for the garnish

  14. ground white pepper and salt to taste

Instructions Jump to Ingredients ↑

  1. For the tuna:

  2. Spoon chilli powder, curry, sweet paprika and corn flour into a container large enough to fit the fillet. Mix well with a fork. Season the fish with salt and pepper.

  3. Lightly coat the fish with the curry/chilli mixture and place in a frying pan with some oil on medium heat. Seal off all sides of the tuna until you get a golden colour as this will keep the juices in.

  4. Once sealed, place into a hot oven for 5 mins at 250C. Let tuna rest for 2-3 mins before serving. Prepare the noodles while resting.

  5. For the noodles:

  6. Bring water or stock to the boil with a pinch of salt. Add noodles and cook for 2 mins. Drain and add coriander, salt and pepper and a light coating of oil.

  7. For the dressing:

  8. Grate rind of one lemon and juice and add the chilli sauce, yoghurt and a tablespoon of water.


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