Recipe Book/Asia/Fruits/Thailand/Thai Tuna & Mango Salad Serves 4 For the salad: 125g egg noodles 500g fresh tuna steak, cut into cubes 1 tbsp sunflower oil 1 medium mango, peeled and cut into strips 1 small red onion, peeled and finely sliced 1 packet of fresh mint, leaves stripped 1 packet of fresh coriander, chopped For the dressing: 1 garlic clove, peeled and finely chopped 1 fresh red chilli, seeded and finely chopped 4 tbsp light soy sauce 2 tbsp Thai fish sauce Juice of 4 limes 2 tbsp dark sugar Place noodles in a bowl, pour over boiling water and leave for 5 minutes. Drain. Whisk all the dressing ingredients together, or mix in blender. Heat the oil in a non-stick frying pan until very hot. Add the tuna and cook until cooked through. Pour half the dressing over the noodles and toss to coat evenly. Arrange the noodles on four plates. Combine tuna with the rest of the salad ingredients and the remaining dressing and toss until well coated. Spoon on top of the noodles and serve. Recipe courtesy of the Mango association More recipes featuring mangoes from: www.mad4mango.com