Serves 4

For the salad:
125g egg noodles
500g fresh tuna steak, cut into cubes
1 tbsp sunflower oil
1 medium mango, peeled and cut into strips
1 small red onion, peeled and finely sliced
1 packet of fresh mint, leaves stripped
1 packet of fresh coriander, chopped

For the dressing: 1 garlic clove, peeled and finally chopped
1 fresh red chilli, seeded and finely chopped
4 tbsp light soy sauce
2 tbsp Thai fish sauce
Juice of 4 limes
2 tbsp dark sugar

• Place noodles in a bowl, pour over boiling water and leave for 5 minutes. Drain.
• Whisk all the dressing ingredients together, or mix in blender.
• Heat the oil in a non-stick frying pan until very hot. Add the tuna and cook until cooked through.
• Pour half the dressing over the noodles and toss to coat evenly.
• Arrange the noodles on four plates.
• Combine tuna with the rest of the salad ingredients and the remaining dressing and toss until well coated. Spoon on top of the noodles and serve.