Callum Hann’s Tuna & Apple Salad with Nahm Jim
Callum Hann Sprout recipe as created for the 2024 Apple and Pear Season
INGREDIENTS: (serves 4)
- 2x 150g Tuna steaks
- 1 Lebanese cucumber, deseeded and diced
- 1 Punnet cherry tomatoes, halved
- 2 Apples, julienned
- 3 Spring onion, finely sliced on an angle
- 1 Avocado, flesh removed, diced
- 1 Bunch mint, leaves picked
- Handful fresh coriander leaves, torn
- 1 Tablespoon olive oil
Nahm Jim:
- 1½ Tablespoons fish sauce
- 1 Tablespoon brown sugar
- Juice of a lemon
- 1 Garlic clove, finely grated
- 1 Long green chilli, deseeded and finely sliced
- Small handful coriander roots, stems and leaves, roughly chopped
METHOD
- To make the Nahm Jim, stir fish sauce, brown sugar and lemon juice together until sugar dissolves. Stir through garlic, chilli and coriander.
- Pour about a third of the Nahm Jim over tuna and marinade briefly. Reserve remaining Nahm Jim for serving.
- Combine cucumbers, cherry tomatoes, apples, spring onion, avocado, mint and coriander in a large bowl.
- Heat a frying pan over high. Add olive oil then place tuna into the pan. Cook for 1 minute each side or until golden but still rare in the middle. Remove from pan and slice tuna thinly.
- Divide salad between serving plates and top with sliced tuna pieces. Spoon remaining Nahm Jim over the top and serve.
