Quick and Easy

Tuna curry with mango and coriander salad

Luca Villari takes on the exotic flavours of Southeast Asia
4
20M

Ingredients

Method

1.Place a pan on medium heat. Add curry paste and shallots and sweat for 3-4 minutes. Lower heat and add coconut cream, stock, sugar, fish sauce and kaffir lime leaves. Cook until reduced by half then add lime juice and basil; set aside.
2.Brush both sides of the tuna fillets with vegetable oil and season with salt. Heat a griddle pan or frying pan until smoking hot. Cook the fillets for 30 seconds on each side or until your preferred doneness, then rest.
3.Meanwhile, place mango, mung beans, coriander leaves, chilli, ginger, crispy shallots and lime juice in a bowl, with a pinch of salt, and mix well.
4.Put the curry saucepan back on the heat and bring to a simmer, check for seasoning and add more fish sauce if required. Remove kaffir lime leaves and mix in the baby spinach leaves.
5.Divide mixture between four serving plates, gently add a portion of tuna and top with some of the mango and coriander mix.

Crispy shallots are available from Asian supermarkets.

Note

Related stories