Preparation
Step 1:
Pour the water and wine into a large saucepan and bring to the boil. Hard-boil the eggs in the boiling water (approx. 6–7 minutes).
Step 2:
Meanwhile, wash and peel all the vegetables, cut them into small pieces and add them to the saucepan. Once the water is boiling, reduce the heat to a low simmer and leave to simmer for approx. 45 minutes. Season to taste with the spices.
Step 3:
After approx. 40 minutes, add the coriander and coconut milk – season to taste again if necessary – and leave to finish cooking.
Step 4:
Next, add the tuna and the Asian noodles and leave to simmer on a low heat for a few minutes.
Step 5:
Then spoon the tuna and noodles into deep plates and pour the broth over them. Garnish with the vegetables, seaweed sheets and the eggs. A real treat!
