Seared Tuna Salad with Young Coconut, courtesy of chef Andy Allen
Chef Andy Allen (MasterChef winner, Three Blue Ducks co-owner & head chef) shows us how to make a seared tuna salad with young coconut and fish sauce, using MSC certified yellowfin tuna from Walker Seafoods Australia. INGREDIENTS 300g MSC yellowfin tuna belly 1 green chili 1 red chili Kaffir lime leaves Whole young coconut 1 bunch Vietnamese mint 1 bunch coriander Half a red onion 1 lime 3 tablespoons fish sauce Serves 2-4 Cook time 10min • De-seed both the chillis, then julienne them. • Finely shred a handful of Kaffir lime leaves. • Crack open the coconut, drain the water into a glass or bowl, then scoop out the flesh and finely shred that as well. • Pick the coriander and mint leaves and toss them together in a bowl, together with finely sliced red onion, the shredded coconut flesh and lime leaves. • Place the tuna belly onto a white hot barbecue for no more than 5 seconds, just to help break down the sinew. • Next, the dressing: combine 3 tablespoons fish sauce with 3 tablespoons lime juice, then add 2 tablespoons coconut water to sweeten it up. • Slice the tuna belly into strips, toss together with the salad and dressing, and serve in bowls. Enjoy! If you liked this make sure to subscribe to our channel! FOLLOW US Facebook - facebook.com/MSCecolabel Twitter - @MSCecolabel Instagram - MSCecolabel Watch more videos of the series: Chargrilled Skull Island Tiger Prawns, courtesy of chef Andy Allen https://youtu.be/bn_gdRgJ1zk Sicilian Fish Soup, courtesy of chef Scott Gooding https://youtu.be/4wIYQLyYHPU Hoki in Coconut Broth, courtesy of chef Scott Gooding https://youtu.be/Tu61jEeOJAc Do as seafood lovers do: choose the blue MSC label for your assurance that the seafood you’re buying is certified sustainable and traceable from ocean to plate.