Grilled tuna with chilli-lime sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red chillies; deseeded and | |
| ; chopped | ||
| 4 | Kaffir lime leaves | |
| 1½ | tablespoon | Light brown sugar |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Thai fish sauce |
| 3 | tablespoons | Water |
| 2 | tablespoons | Fresh coriander; finely chopped |
| 4 | Tuna steaks approximately 175g; (6oz) each, 2cm (1 | |
| ; inch) thick | ||
| 2 | teaspoons | Olive oil |
| 1 | Chinese leaf; coarsely shredded | |
| 1 | tablespoon | Vegetable oil |
| Freshly ground black pepper | ||
Directions
Mix the chillies, lime leaves, sugar, lime juice, fish sauce and water in a saucepan. Simmer, then remove from the heat.
Allow to cool, then add the coriander.
Preheat the grill to a high setting.
Brush the tuna steaks with the olive oil and season with black pepper.
Grill the tuna until charred on the outside and still pink on the inside, about 4 minutes each side.
In a large pan, heat the vegetable oil over a high heat. Add the Chinese leaf, cook, stirring until just wilted.
To serve, put the Chinese leaf on each plate, top with the tuna steak and pour over the dressing.
Converted by MC_Buster.
NOTES : A quick and easy Thai recipe, the tuna can be replaced with any fish.
Converted by MM_Buster v2.0l.