Thai Chili Yellowfin Tuna Steaks with Spicy Drunken Noodles
This recipe will fulfill all of your takeout dreams right in your kitchen! Done and on your table in under 20 minutes, so it makes a quick and yummy dinner. Shout out to our partner Olive and Mango for developing this delicious recipe, visit her website and follow her on Instagram.
- 10 oz dried wide rice noodles cooked according to package directions (either soaked for 30 minutes in lukewarm water or boiled for a couple of minutes until al dente – can also use regular spaghetti noodles too)
- 2 packs (2 x 150g each) of Ocean’s Thai Chili Yellowfin Tuna Steaks (4 pieces in total)
- 2-4 tbsp of vegetable oil
- 3 large cloves of garlic, minced
- 2 birds eye chilli or red chilies, deseeded (for less heat) very finely chopped
- ½ onion, sliced
- 1 sweet red pepper, sliced
- 2 tsp fish sauce
- 2 green onions, slices plus more for garnish
- 1 cup Thai basil leaves plus more for garnish (sub regular basil)
- 1 lime juiced plus extra lime slices for serving
- 3 tbsp oyster sauce
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- Mix sauce ingredients in a small bowl and set aside.
- Heat 2 tbsp of the oil in a large heavy-based skillet over medium-high heat and pan-fry the tuna steaks according to package (approx 3.5 minutes on each side) then remove and set aside on a plate.
- Heat the remaining 2 tbsp of oil in the pan and then add the onion and red sweet pepper and sauté for 2-3 minutes until onion is translucent then add garlic and chili and cook for 10 seconds until fragrant.
- Stir in the fish sauce.
- Add green onions, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil and lime juice and toss until just wilted, then serve the noodles out into 4 bowls and top with tuna steaks (sliced or whole). Garnish with extra basil, sliced green onions and sesame seeds