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£3.70Price per unit
£1.48/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Spread the nuts over a baking tray and roast for 8 minutes until golden brown. Leave to cool for a few minutes and preheat the grill to medium-high. If using wooden skewers, soak 2 (or 4 small) in cold water.
Tip the cooled nuts into the small bowl of a food processor and whizz, scraping down the sides of the bowl, if needed. The mixture will thicken into a ball after a couple of minutes, then turn into nut butter. Add the curry sauce, fish sauce, soy and lime zest and juice. Add most of the coriander from the stir fry pack and whizz again. Put 2½ tbsp sauce into a small bowl. Set aside.
Coat the tuna with the remaining sauce, then thread onto the skewers (discard any excess sauce). Grill on a foil-lined tray for 4 minutes, turning halfway, until cooked through, flaking with a fork, and starting to char.
Meanwhile, heat the oil in a large frying pan or wok. Add the vegetables (reserve any remaining coriander) and stir fry for 1 minute. Tip in the rice and stir fry for 3 minutes more, until piping hot. Divide between plates and top with the tuna satay. Garnish with the remaining coriander and spoon the reserved sauce on the side, with lime wedges for squeezing.
Just like peanut satay, this sauce is extremely versatile. Use it for chicken or tofu skewers or to dress veggie noodles.
Typical values per serving when made using specific products in recipe
Energy | 2,658kJ/ 635kcals |
---|---|
Fat | 31.2g |
Saturated Fat | 5.1g |
Carbohydrates | 44.5g |
Sugars | 6.4g |
Fibre | 6.5g |
Protein | 40.8g |
Salt | 2.6g |
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