Rare-roasted tuna with saffron noodles, roasted shallots and turmeric tamarind sauce

Preparation info
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By Christine Manfield

Published 1999

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Although I recommend yellowfin tuna here, any of the tuna species can be used, as can other oily fish such as mackerel, swordfish or bonito. The texture and flavour of the fish combines perfectly with the sweetness of the noodles and the earthiness and gentle spiciness of the sauce. Once the basic preparation is done, this dish is very quick to cook and assemble, relying on everything being ready at the same time.