- Effort: easy
For the nuoc mam dressing
- 1/2 red chilli, seeds removed, chopped
- 1 cloves garlic, peeled, crushed
- 1 tsp caster sugar
- 1/2 limes, juice only
- 1 tbsp vinegar
- 1 tbsp water
- 4 tbsp nuoc mam (Vietnamese fish sauce
For the salad
- 2 large cucumber, peeled, seeded and sliced very thinly
- 250 g prawns, shells removed, cooked
- 250 g pork fillet, poached and sliced into thin strips
- 1 tbsp finely chopped Vietnamese coriander
- 1-2 tbsp nuoc mam - Vietnamese fish sauce
- 2 tbsp sesame seeds
- 2 tbsp roughly chopped mint leaf
1. For the spice mixture: mix all of the spice mixture ingredients together in a bowl.
2. For the tuna: sprinkle half the spice mixture onto a tray, then place the tuna steak on top. Sprinkle over the remaining spice mixture and rub into the tuna. Cover the tray with cling film and chill in the fridge for six hours.
3. Rinse the spice mixture off the tuna and pat dry with kitchen paper. Finely chop the tuna and place into a bowl with the lime zest, lime juice, five spice and mix well to combine. Season, to taste, with salt and freshly ground black pepper.
4. For the olive oil vinaigrette: place all of the vinaigrette ingredients into a bowl and whisk well to combine.
5. For the cucumber: thinly slice the cucumber on a mandoline and place into a colander. Sprinkle with salt and leave for ten minutes, then rinse off the salt and pat dry.
6. Place the cucumber into a bowl and drizzle over the olive oil vinaigrette. Stir in the chopped dill, then season, to taste, with salt and freshly ground black pepper.
7. To serve, place some of the cucumber in the middle of each serving plate. Place a chefs ring and place on top of the cucumber, then press in the tuna tartare. Top with the greek yoghurt, smoothing out the top with a palette knife, then carefully remove the ring.
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