Save to your scrapbook
Coconut tuna laksa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g folded rice noodles
1 tbsp olive oil
240g pack 2 No.1 Yellowfin Tuna Steaks
75g Cooks’ Ingredients Thai Red Curry Paste (about 3 tbsp)
400ml can essential Reduced Fat Coconut Milk
100g sugar snap peas, cut in half lengthways
1 lime, plus wedges
½ red chilli, deseeded and finely sliced
½ x 28g pack fresh coriander, leaves roughly chopped
1. Place the rice noodles in a small saucepan of simmering water and cook according to pack instructions. Drain and divide between 2 bowls.
2. Meanwhile, heat the oil in a frying pan over a high heat. Once hot, sear the tuna steaks for 1 minute on each side until golden, then remove and set aside. Fry the curry paste in the same pan for 30 seconds, stirring with a wooden spoon, then gradually add the coconut milk and bring the curry sauce to the boil.
3. Add the sugar snap peas and tuna steaks to the sauce. Lower the heat and gently bubble for 3 minutes until the fish is cooked through, then squeeze over the lime.
4. Carefully transfer the tuna steaks into the noodle bowls and spoon over the sauce. Garnish with red chilli and coriander, with extra lime wedges on the side for squeezing.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in April 2020.
Average user rating