COOKBOOK: The Big Book of Salads

RATE: ❤️❤️👌🏻👌🏻💲💲

This is not suitable for anyone allergic to peanuts.

I think tuna is one of the hardest fish to cook especially for those who dont like to eat anything that looks ‘raw’.

Do not over cook tuna! It will be rubbery to eat! It’s almost impossible at my place to cook tuna the way you’re meant to cook tuna. I cook it for a minute extra knowing that the outcome is not going to be to my standards.

In any case, fresh tuna steaks are so much better than the canned tuna I see everyone eating at lunchtime. The caramelised sauce was delicious! I should have sprinkled the dish with parsley, but forgot…… Great healthy salad that can pass for a meal!

Enjoy

RECIPE (slightly amended)

Serves 4

175g beansprouts

2 tablespoons of chopped ginger

2 tablespoons of sweet chilli sauce

4 tablespoons of soy sauce

6 tablespoons brown sugar

1 tablespoon grapeseed oil

1 large cucumber , slightly peeled, halved & sliced

1 tablespoon of olive oil

450g tuna steak, cut into chunks

1 handful salted peanuts, chopped roughly

2 handfuls of shredded lettuce

Heat olive oil in frying pan and fry ginger lightly for a minute. Add beansprouts, soy sauce, sweet chilli sauce, lemon juice, and brown sugar to caramelise, approx 3-4mins. Add grapeseed oil and mix well.

Add tuna pieces and mix. Cook tuna for approx a few minutes only. It should have changed colour on the outside but still slightly red on the inside. Add the peanuts.

Arrange the lettuce and cucumbers on a plate. Top with tuna mix and its ready to serve.