Black pepper and chilli-seared tuna with a carrot and apple salad from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 02, 2015

    Mr. NS made this dish, while I was elbow deep in another cooking project. He made a couple changes, subbed cashews for the peanuts, as I'm not eating peanuts, and didn't grind them, just tossed them in the salad. He also forgot to add the mint. It was pretty quick going, even grating by hand; it would be a breeze if a food processor was used. And it turned out just fine anyway! The salad was bright and fresh, with a little bite (I suspect Mr. NS used a liberal hand with the chiles). The dressing, with fish sauce and lime juice sparked up the tuna, even nice with a bit of the dressing spooned over the fish.

  • amraub on March 28, 2012

    Salad is great on its own as a side dish for other Asian meals.

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