• 1 tbsp uncooked jasmine rice

  • 2 dried red chillies

  • 400g/14 oz trimmed fresh tuna loin

  • 2 tbsp sesame oil

  • 75ml/2½fl oz kecap manis (sweet soy sauce)

  • For the Salad

  • 2 tsp sugar

  • 4 tbsp lime juice

  • 3 tbsp nam pla (Thai fish sauce)

  • 1 small cucumber, peeled, halved lengthways, de-seeded and cut into 1cm/½in slices

  • 4 red shallots, finely sliced

  • 12 cherry tomatoes, halved

  • 2 fresh red chillies, finely sliced

  • 1 handful fresh mint leaves

  • 1 handful fresh coriander leaves

  • 2 tbsp fresh basil leaves, torn

  • 4 spring onions, finely sliced


  • 1.

    Heat a frying pan over a medium heat and add the rice to the dry pan. Toast until golden but not burnt. Grind the rice in a clean coffee-grinder or pound in a pestle and mortar to a powder and set aside.

  • 2.

    Reheat the frying pan and add the dried red chillies. Toast until they are smoky, then grind or pound these to a powder and set aside.

  • 3.

    For the fish, place the tuna in the hot frying pan and sear each side until the heat has penetrated approximately 4mm (1/6 inch) of each side of the tuna. Transfer to a clean bowl and leave to rest for 10 minutes.

  • 4.

    Meanwhile, combine the sesame oil with the kecap manis. Once the tuna has been resting for 10 minutes brush this glaze over the tuna and leave to marinate for 20 minutes.

  • 5.

    For the salad, dissolve the sugar in the lime juice and fish sauce. Combine half a teaspoon of the ground dried red chillies with half a teaspoon of the ground rice and set aside.

  • 6.

    Combine the cucumber, shallots, cherry tomatoes, fresh red chillies, herbs and spring onions in a large bowl. Add the lime juice and fish sauce mixture and toss to combine.

  • 7.

    Slice the marinated tuna thinly. Toss the tuna slices and ground rice mix through the salad along with any tuna juices that have collected in the bowl as it was marinating.

  • 8.

    Pile high on a large platter and serve with crunchy raw lettuce.

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