This is a cold perfect summer dish, the longest part is the curing of the tuna which will take half a day, but you can also make this with fresh uncured tuna if you like, the cured version just adds that extra layer of flavour
Cured tuna loins with egg noodles
divanb
Cured tuna loins with egg noodles, coconut dressing and fresh greens
Equipment
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Ingredients
600g fresh tuna loins
150g course salt
150g brown sugar
15g fennel seeds toasted and lightly crushed (not fine)
15g cumin seeds toasted and lightly crushed (not fine)
500g cooked egg noodles
200g green cabbage shredded fine
100g g rocket chopped rough
100g baby spinach chopped rough
100g spring onions chopped fine
25g of fresh coriander chopped rough
200ml Coco nut cream
60ml sweet chilli sauce
20ml rice wine vinegar
Juice of 1 lemon or 2 limes
½ fresh chopped red chilli
20ml sesame seed oil
20ml soya sauce
Instructions
1
For the curing process mixed the salt sugar and spices in a bowl, place the tuna loin on a sheet of plastic wrap now rub the cure mixture on the tuna you can pack it all over the tuna and the roll op the plastic so it is nice and tight, place in the fridge for at least 3-5 hours and rotate a couple of times.
2
Remove from the plastic discard the salt and spices and rub of with damp kitchen towel to get rid of any spices that may be stuck, the tuna should have firmed up nicely.
3
Place in a container with a lid on and leave in the fridge until when you want to use it, you can keep nicely covered in the fridge for 3-4 days.
4
Mix all your ingredients for the dressing together in a bowl keep a couple of table spoons of the dressing aside in a small bowl.
5
Mix all your ingredients for the noodles with the dressing, best to mix this with your hands ,when well mixed through, place the noodles on a long plate or individual bowls.
6
Slice your tuna in thin as possible slice and pack all over the noodles ,use the dressing you kept aside to brush over the tuna.
7
Serve and tell your guest to mix the tuna in with their noodles.
English 
Afrikaans