Tuna belly with cucumber and asparagus salad

Tuna belly is also known as ‘Toro’ and is the fattiest part of the fish. It is very oily and high in omega3 which is very desirable in a modern diet. Only a small portion is present in each tuna, so it is usually pretty expensive. The best way to preserve the texture and flavour is to lightly sear a fillet of the Toro. A slice of this, after it’s been removed from the heat, will literally melt in the mouth.

Ingredients:

1 large cucumber

10 asparagus spears

100g peanuts, roughly chopped

50g coriander leaves, stalks removed

50g mint leaves, stalks removed

250ml soy sauce

for the dressing…

30ml soy sauce

30ml sesame oil

30ml spring roll sauce

30ml lime juice

30ml fish sauce

1 tbs sesame seeds

2 tsp small dried shrimp

Method:

Leave the tuna marinating in the soy sauce for about 30 minutes. Lightly sear the tuna for about a minute on each side to ‘wake up’ the flavours. Do not over cook it, you want to serve the tuna blue. Return the tuna to the bowl of soy sauce while it cools and you prepare the salad.

Blanch the asparagus for a few minutes cutting each spear lengthways into 3 or 4 slices. Cut the cucumber in half and peel lengthways into ribbons. When cool, add the asparagus to the cucumber and combine with the coriander and mint leaves. Add the peanuts.

Add the ingredients for the dressing to a jar and shake to combine them. Dress the salad and plate up, serving each with a few slices of the tuna on top. This delicious salad is great served as a starter or main course.

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