Place the chicken fond, ginger and lemon grass into a pot with 750ml water and bring to the boil. Take the pot off the heat and add the noodles to soak. After 5-10 minutes, drain the water and remove the ginger slices and the lemongrass. Set the noodles aside to cool completely To make the dressing, place all the ingredients into a bowl except the canola oil, and mix well.
In a constant stream whisk in the oil until the dressing is thick and creamy. Toss the noodles through the dressing once done. To serve: Place a portion of noodles onto a serving plate, place a few slices of the tuna on the side and drizzle lightly with dressing. Garnish with a handful of watercress and coriander leaves. Serve with pickled ginger and a scattering of black sesame seeds.
Serves 4
Tip: If you are a wasabi fan and would like to add a bite to the salad, you can add 1 to 3 tsp wasabi to the salad dressing mixture before pouring in the oil.
Wine suggestions
Glen Carlou Pinot Noir will be perfect with this dish, just chill it slightly and be impressed with how summery this red variety can be.
