This dish is right up the Paleo diet’s alley. You might well ask what the feck is a coodle? Well the answer is.. it’s a cucumber noodle. Turning cucumber into stringy noodles adds texture and substance to this salad. It’s a really winning combo that is pretty slimming and takes minutes to make. I am determined this year not to be a heffer by Christmas and I think this recipe might be one I return to again and again on my quest not to melt to fat over the winter.
For one person you need:
- tuna steak
- splash of sesame oil
- half a cucumber
- half a mango
- 2 spring onions
- quarter of an avocado
- 1 tbsp of tahini
- splash of soy sauce
- 1 garlic glove
- tsp of grated ginger
- 2 tbsp of water
First thing to do is turn your cucumber into coodles by passing it through a spiraliser.
Chop up the mango, chilli, spring onions and avocado and combine all together. The colours are pretty appetising!
Get your griddle pan on and heat it up so its really hot before adding a splash of sesame oil and then the tuna steaks. Cook on this high heat for about 2 and a half minutes on each side (if you like it a bit pink in the middle and depending on the size.)
In a separate pan combine all the ingredients for the dressing and bring to a boil so that it all comes together and you have the desired consistency.
Plate up and devour. Numma Numma Numma.