Thai Tuna Noodle Cups

Preparation time: 20 minutes | Cooking time: 15 minutes | Serves: 2

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  • 2 tbs grapeseed oil
  • 200g piece fresh tuna
  • 2 tbs sesame seeds, toasted
  • 1 packet Slendier Angel Hair Style
  • 6 cherry tomatoes, quartered
  • 1 Lebanese cucumber, peeled, seeds removed and finely diced
  • 10 mint leaves, finely sliced
  • 1 cup coriander leaves, finely sliced
  • 10 Thai basil leaves, finely sliced
  • 2 baby cos or gem lettuce, leaves separated
  • fried shallots, to serve


  • juice and zest of 1 lime
  • 3 tbs fish sauce
  • 2 tbs palm sugar or rice malt syrup
  • 1 garlic clove, crushed
  • 1–2 bird’s-eye chillies, finely diced (remove seeds if preferred)


  1. Place a small frying pan over medium–high heat. Add the grapeseed oil and the tuna. Quickly fry tuna, turning until just seared on all sides – it will still be pink in the middle. Remove tuna from pan, cut into a 1cm dice and place in a medium mixing bowl.
  2. Add the toasted sesame seeds and toss well to coat. Set aside.
  3. Prepare the Slendier Angel Hair Style according to the directions on the packet. Pat dry between layers of paper towel. Chop roughly into strands and place into a large mixing bowl.
  4. Add the tomatoes, cucumber, mint, coriander and Thai basil and mix well to combine. Season to taste and set aside.
  5. For the dressing, place all ingredients and ½ cup warm water in a small mixing bowl and stir until combined, cooled and the sugar, if using, has dissolved. Add dressing to the noodle mixture to taste. Reserve extra dressing to serve.
  6. Arrange lettuce cups facing upwards on a serving plate. Place a spoonful of the noodle mixture into each one. Top with seared tuna and a sprinkle of fried shallots.

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