- juice and zest of 1 lime
- ¼ cup finely chopped mint leaves
- 2 tbsp finely chopped coriander
- 2 tbsp grated ginger
- 1 long green chilli, finely diced
- 400g sashimi grade tuna fillet
- 1 packet Slendier Edamame Bean Spaghetti
- 2 tbsp grapeseed oil
- salt and pepper, to season
- 2 tbsp sesame oil
- 100g watercress leaves
- Place the lime juice and zest, mint leaves, coriander leaves, ginger and chilli into a large bowl. Whisk well to combine. Add the salmon and toss to coat. Set aside to marinate for 10 minutes. Once marinaded, remove the tuna and reserve the marinade.
- Prepare the Slendier Edamame Bean Spaghetti according to the directions on the packet.
- Place a large non-stick frypan over medium high heat. Add the grapeseed oil and tuna pieces and fry quickly, turning until just seared on all sides. Remove from pan, season to taste and slice.
- Drain the spaghetti, season with salt and pepper and drizzle over the sesame oil. Add the watercress and toss to coat.
- To serve, divide the spaghetti between 4 shallow bowls. Top with slices of tuna and drizzle over a few spoonsful of the reserved marinade.