Lemon grass tuna

ingredients

• 250 g/8 oz fresh egg noodles
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 onion, cut into eighths
• 1 tablespoon finely grated fresh ginger
• 2 stalk fresh lemon grass, chooped, or 1 teaspoon dried lemon grass, soaked
• 1 small fresh red chili, finely chooped
• 3 tuna steaks, cut into thick strips
• 250 g/8 oz asparagus, cut into cm/2 in lengths
• 1 red pepper, chooped
• 125 g/4 oz snow peas
• Freshly ground black pepper
• 2 tablespoon flaked almonds, toasted

basil and coconut sauce

• 2 tablespoon chopped fresh basil
• ½ cup/125 ml/4 fl oz coconut milk
• 1 tablespoon each fish and sweet chili sauces
• 1 tablespoon lime juice

method

• Cook noodles in boiling water in a saucepan following packet directions. Drain, set aside and keep warm.
• To make sauce, plase basil, coconut milk, fish and chili sauces and lime juice in a bowl and mix to combine. Set aside.
• Heat peanut and sesame oils together in a wok over a medium heat, add onion, ginger, lemon grass and chili and stir-fry for 3 minute or until onion is golden.Add tuna and stir-fry for 3 minute or until it just changes color. Remove mixture from wok, set aside and keep warm.
• Add asparagus, red pepper and snow peas to wok and stir-fry for 3 minutes or until vegetables are just tender. Return tuna mixture to wok, stir in sauce and bring to the boil. Reduce heat and simmer for 3 minutes or until sauce thickens slightly. Season to taste with black pepper.
• Divide noodles between serving plates, top with tuna mixture and scatter with almonds.

tip from the chef

Fresh lemon grass is available from Oriental food shops and some supermarkets and greengrocers. It is also available dried; if using dried lemon grass soak it in hot water for 20 minute or until soft before using.