Cali's Tuna Vermicelli Noodle Salad

Cali Recipe Food Tile

Cali’s Tuna Vermicelli Noodle Salad

There’s nothing that says Summer like a fresh, colourful salad and Nuffield Street favourites, Cali – All Day Eatery do it rather well. They are our go-to for a sunny brunch spot or a Friday cocktail or two and this month Cali have shared their famous Tuna Vermicelli Noodle Salad recipe.

Ingredients (serves 4)

250g vermicelli rice noodle

400g fresh tuna or saku tuna Seed mix

50g red onion (finely sliced)

1 red chilli (finely sliced)

10g fried shallot

10g peanuts (toasted)

1 broccoli head (cut into florets)

50g green bean round (sliced)

20g shelled edamame

NHAM JIM DRESSING – makes 400ml

2 garlic cloves

50g coriander*

150g palm sugar

250ml fresh lime juice

50ml fish sauce

25g red chilli

*For the dressing we are only using the roots of the coriander. Pick and set aside the leaves for garnish, discard the stalks. Wash off any dirt.

SEED MIX

50g white sesame seed

25g black sesame seed

15g white chia seed

25g linseed

30g sunflower seed

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Method

1. Nham jim – Blend garlic, coriander root and chilli until smooth. Add palm sugar and blend again. Mix in the lime juice and fish sauce and set aside.

2. Place the vermicelli in a bowl and pour enough boiling water to cover. Soak for 2 minutes, then drain and refresh under cold water, drain again. 3. Mix all ingredients of the seed mix together. Roll the tuna in the seed mix, pressing the seeds so they stick securely to the tuna.

4. Have a container of iced water at the ready, then heat a pan with vegetable oil until it is just beginning to smoke. Sear all sides of the tuna, roughly 30 seconds each side. Then place in the ice water, remove after 5 minutes. Using a clean and dry kitchen towel dry tuna then slice evenly. We cut ours approx. 5mm thickness.

5. Blanch the broccoli, green beans and edamame in boiling water for 1-2 minutes then cool in ice water and drain.

Photos by @sophieandreassend

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