Coco-Peanutty Noodles with Fresh Tuna and Broccoli

The indulgence of a creamy pasta dish is something I always enjoy, but it generally conflicts with my low wheat, and low dairy diet.   So when I fancy creamy oozy carbs, but still want to feel virtuous and dairy/wheat free, I look to the Far East for inspiration.   Using nuts (in this case peanut butter) and coconut for a cream sauce eliminates the need for dairy, and rice noodles are a light and delIcious alternative to traditional pasta.  This is a great one for children, providing they can have nuts, and gives a gentle and yummy introduction to Far Eastern flavours.

Clean comfort food

Clean comfort food

I serve these noodles with broccoli and tuna, but most vegetables will work, as will other fish, and chicken too.

Ingredients Serves 3-4

150g of dried rice noodles

A fresh tuna steak per person, I usually go for around 150g per person

200g organic broccoli

100g peanut butter

1 tblspn sesame oil

1 tblspn garlic infused oil

1 tblspn soy sauce

Juice of half a lime

1 tblspn fish sauce

4 tblspn coconut milk (I always use the creamy thicker stuff at the top of the can first)

tspn chopped chilli (watch this if giving to children, add more if you like it spicier)

1 tblspn agave nectar

Coriander and sesame seeds to garnish

Method

In a large jug or bowl, mix together all the liquid ingredients and set aside to let the flavours develop.

Steam the broccoli until it’s al dente, and chop into bite sized pieces.  Cook the noodles according to the packet, most require nothing more than three minutes in a bowl covered with freshly boiled water.

While the broccoli is cooking, get a frying pan on the hob on a high heat.  Wait until the pan is searing hot, rub the tuna steaks with a little oil (avocado or olive) and fry for a few minutes on either side.  Cooking time will depend upon the thickness of the fish, I like mine mine medium and so I take them off the heat the minute you cannot see any uncooked meat on the side of the fish.  Set them on a bit of foil to stand for a couple of minutes.

Drain the noodles, add the broccoli and toss through the peanut sauce.  Heap each plate with the coco-peanutty mixture and stand the tuna on top, and finish with a sprinkling of sesame seeds and coriander leaves.

Digestible carbs with lean protein and vitamin filled vegetables- doesn’t sound like comfort food, but it is.

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Categories: Dairy Free Family Recipes, Summer Family Recipes

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  1. On The Pulse: My Top 5 Pulse Dishes | Family Fork - March 12, 2015

    […]  Coco-Peanutty Noodles.  Who would have thought that the humble and often salted bar snack is in fact, a sexy little […]

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