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Thai-style tuna and broccoli salad

Name: Thai-style tuna and broccoli salad
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 200g soba (buckwheat) noodles; Toasted sesame oil for drizzling; 2 x 200g thick tuna steaks; 300g purple sprouting broccoli, sliced into 3-4cm pieces; 1-2 tbsp soy sauce; Bunch spring onions, finely chopped; 2 carrots, peeled into ribbons; 1 ripe avocado, thinly sliced; Bunch fresh coriander, roughly chopped, plus extra leaves to serve; Bunch fresh mint, leaves chopped, plus a few extra leaves to serve; For the dressing; 4 tbsp fish sauce; 2 tbsp palm sugar, plus extra to taste; Thumb-size piece fresh ginger, grated; Juice 3 limes, plus wedges to serve; 1 red chilli, finely chopped; 4 tbsp toasted sesame oil

Published: 5 Sep 18
Updated: 18 Mar 24

A fresh, green and zingy tuna salad that can easily be made in half an hour. If you like Thai food then you’ll love this vibrant dish.

See our tuna, broccoli and tomato salad recipe too, for something similar.

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 30 min

A fresh, green and zingy tuna salad that can easily be made in half an hour. If you like Thai food then you’ll love this vibrant dish.

See our tuna, broccoli and tomato salad recipe too, for something similar.

Dairy-free recipes

Nutrition: per serving

Calories: 580kcals
Fat: 23.3g (4.2g saturated)
Protein: 36.6g
Carbohydrates: 51.6g (16.2g sugars)
Fibre: 8.6g
Salt: 2.3g

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Ingredients

200g soba (buckwheat) noodles
Toasted sesame oil for drizzling
2 x 200g thick tuna steaks
300g purple sprouting broccoli, sliced into 3-4cm pieces
1-2 tbsp soy sauce
Bunch spring onions, finely chopped
2 carrots, peeled into ribbons
1 ripe avocado, thinly sliced
Bunch fresh coriander, roughly chopped, plus extra leaves to serve
Bunch fresh mint, leaves chopped, plus a few extra leaves to serve

For the dressing

4 tbsp fish sauce
2 tbsp palm sugar, plus extra to taste
Thumb-size piece fresh ginger, grated
Juice 3 limes, plus wedges to serve
1 red chilli, finely chopped
4 tbsp toasted sesame oil

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Method

Whisk all the dressing ingredients in a jug. Taste and season with salt, pepper and, if needed, more palm sugar, then set aside.
Bring a pan of water to the boil, add the noodles and cook for 5 minutes. Drain, then run under cold water for 2-3 minutes until cool and silky. Put in a mixing bowl and toss with a few drops of sesame oil to stop them sticking.
Heat a griddle pan or heavy-based frying pan over a high heat until smoking. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side for rare or longer if you like. Remove and set aside, covered loosely with foil.

Add the broccoli to the griddle pan and griddle, turning, for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then griddle for another few minutes until tender but retaining a little bite.
Add the spring onions, carrot ribbons and avocado to the noodles, then toss with the herbs, cooked broccoli and dressing. Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.

Recipe from April 2018 Issue

Nutrition

Nutrition: per serving

Calories: 580kcals
Fat: 23.3g (4.2g saturated)
Protein: 36.6g
Carbohydrates: 51.6g (16.2g sugars)
Fibre: 8.6g
Salt: 2.3g

delicious. tips

Buy the tuna from a good fishmonger (or fish counter) and ask for thick steaks, which won’t cook all the way through as quickly. Thinner tuna steaks may only need a minute on each side.