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Sesame Tuna and Egg Noodle Salad

Sesame Tuna and Egg Noodle Salad

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Preparation time: 20 minutes
Cooking time:: 5 minutes
Serves: 4

Ingredients:

  • 3 tuna steaks, about 550 g (19 oz) or kg (1 lb)
  • 100 g (3 oz) watercress, trimmed
  • 300 g (10 oz) fresh flat egg noodles
  • cup sesame seeds
  • cup black sesame seeds
  • 2 small Lebanese (short) cucumbers, halved lengthways, thinly sliced
  • ⅓ cup coriander (cilantro) leaves
  • 1 small red capsicum (pepper), seeded and thinly sliced
  • peanut oil, to shallow-fry

Dressing

  • 1  tablespoons Chinese rice wine
  • cup kecap manis

Steps:

  1. In a large saucepan, bring the water to the boil and cook the noodles for 1 minute until tender.
  2. Drain well and rinse with cold water.
  3. In a large bowl, place the noodles along with cucumber, watercress, capsicum and coriander. Toss well.
  4. For the dressing, combine the Chinese rice wine and kecap manis in a small bowl.
  5. Add the noodle mixture and toss until combined.
  6. In a sheet of baking paper, mix well the sesame seeds.
  7. Pat the tuna steaks dry using paper towels. Coat in the sesame seeds.
  8. Fill the large saucepan to 1.5 cm (3/8 inch) with peanut oil. Heat to 180 C (350 F).
  9. Fry the tuna steaks for 1 - 2 minutes, drain on paper towels and cut into 1.5 cm (3/8 inch) thick slices across the grain using a sharp knife.
  10. In four serving bowls, divide the noodle salad and place the tuna strips on top.
  11. Add salt and freshly ground black pepper.
  12. Serve immediately.

From: www.noodles.net.au

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