Tuna Laksa

Serves 2



2 x 95g cans Safcol Responsibly Fished Tuna in Olive Oil 2 tablespoons vegetable oil 2 tablespoons laksa paste (available in Asian section in supermarket) 2 1/2 cups quality fish or vegetable stock 1 1/2 cups coconut milk 1 teaspoon fish sauce sea salt, to taste 100 g packet vermicelli noodles 4 tablespoons bean sprouts 4 pieces deep-fried tofu, sliced 1/2 cup fresh herbs such as coriander, Vietnamese mint and Thai basil Garnish juice of 1/2 fresh lime 1 tablespoon crushed peanuts and 1 sliced chilli
Step 1 - Heat oil in a medium-sized saucepan and stir-fry laksa paste for 1 minute. Step 2 - Stir in the stock and coconut milk and simmer for 5 minutes. Taste the liquid and add fish sauce and salt according to your taste. Step 3 - Place vermicelli in a bowl and cover with boiling water. Allow to soak until soft and then drain and divide the noodles between serving bowls. Step 4 - Top noodles with tuna (including the juices), bean sprouts, tofu and herbs. Bring the stock and coconut milk mixture to the boil and ladle over tuna and noodles. Step 5 - Garnish with the lime juice, peanuts and/or chilli.

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