Wild Lime Chilli Ginger Tuna Noodle Salad

Serves: 4

Ingredients:

» 3 (approx 400g) fresh tuna steaks
» 1 teaspoon Outback Spirit Crushed Garlic Wild Lime & Chilli
» ½ teaspoon fresh grated ginger
» 1/3 bottle Outback Spirit Wild Lime Chilli Ginger Sauce
» 2 tablespoons fresh lime juice
» 1 dessertspoon fish sauce
» 150g dried soba (buckwheat) noodles
» 150g snow peas, trimmed
» 1 tablespoons sesame oil
» Olive oil spray
» 2 tablespoons pickled ginger
» 75g baby spinach leaves
» Fresh coriander, chopped, to garnish

Preparation:

1. Place the tuna in a bowl. Combine the Outback Spirit Crushed Garlic Wild Lime & Chilli, Outback Spirit Wild Lime Chilli Ginger Sauce, fresh lime juice and fish sauce and pour over the tuna. Place in the fridge for 20 minutes to marinate.

2. Cook the noodles following pack instructions, adding the snow peas to the pot for the last two minutes cooking time. Drain and toss in the sesame oil to coat.

3. Spray a non stick frying pan with the olive oil spray and place over a high heat.

4. Remove the tuna from the marinade and cook for 1-2 minutes each side (just medium) or until cooked to your liking.
Thinly slice the tuna once cooked.

5. Stir the pickled ginger, spinach and pan juices into the noodle mixture. Divide among four bowls and top with the tuna and chopped coriander.

 
 
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