I’ve been making this adapted Jamie Oliver recipe for years, and it is truly one of my favourite meals to eat in the summer. Grapefruit and tuna really are a match made in heaven, and throw in the texture of crispy noodles…perfection.
If you love sushi, this is a great way to get your fix at home. Although technically, the outside of the tuna is seared by the grapefruit, and you will notice the colour changing on the surface. If you are not keen on eating tuna this raw, you could slice it up into smaller pieces and marinate a greater surface area.
- 200g fresh tuna steak
- 1 grapefruit
- ½ a red chilli pepper, chopped and deseeded
- a handful of mixed herbs (coriander, parsley, mint), chopped
- ½ a pack of pre-cooked noodles
- 1 tsp oil for cooking the noodles
- Juice the grapefruit and place the juice in a sandwich bag along with the chilli pepper, herbs and tuna
- Squeeze as much air out of the sandwich bag as possible before tying a knot in the top. Put it into the fridge for at least 30 minutes.
- To cook the noodles, simply add the oil to a frying pan and, once hot, add in the noodles. Stir them around for a few minutes before leaving them to become crispy on the bottom.
- Once the tuna is done (it will change colour a little), slice it as thinly as possible and place it over the crispy noodles. Pour some of the grapefruit dressing over the top.
Tuna only per 200g steak:
214kcal | 49.6g protein | 1.8g fat | 0g carbs
With half a pack of rice noodles cooked in 1tsp oil :
446kcal | 52.7g protein |9.4g fat | 36.8g carbs[/recipe-foody]