Stranger Foods

Nuoc cham tuna

Serves 2 | Prep 15 mins | Cook 30 mins

Nuoc cham is a Vietnamese-style dressing and has a sweet, sour and spicy flavour. We’ve used protein-rich tuna in this recipe, which is popular in Japan, and served it on a vibrant base of quinoa and vegetables.

Source: Wagamama: Feed Your Soul

Ingredients

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Imperial

x0.5

2 tuna steaks
1 large sweet potato, peeled and cut into chunks
3 tbsp vegetable oil
100 g quinoa
1 red onion, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
2 heaped tablespoons podded edamame beans
80 g kale, roughly chopped
2 sprigs coriander, leaves picked, to garnish

Marinade

1 tbsp shichimi
2 tbsp Gyoza Sauce

Nuoc cham dressing

2 tbsp shichimi
2 tbsp Spicy Vinegar

Instructions

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°F

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Preheat the oven to 190°C, Gas Mark 5.
Place the tuna in a shallow bowl and cover with the marinade. Cover and set aside in the fridge for at least .
Meanwhile, line a baking tray with foil and arrange the sweet potato chunks on top. Drizzle with 1 tablespoon of the oil and bake for until caramelised and soft to cut. Set aside.
Cook the quinoa according to the packet instructions and set aside. Combine the ingredients for the nuoc cham dressing and set aside.
Heat 1 tablespoon of the oil in a wok and sear the marinated tuna for on each side until slightly browned. Set aside on a plate.
Add the remaining oil to the same wok and stir-fry the red onion, peppers and edamame beans over a high heat until nicely caramelised.
Add the roasted sweet potato chunks, kale and quinoa and stir-fry until the kale starts to wilt, then stir through 2 tablespoons of the nuoc cham dressing.
Divide the quinoa mixture between 2 plates, place a tuna steak on top and drizzle over the remaining dressing. Finish with a scattering of coriander leaves.

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