- 4 6-ozs tuna steaks, about 1-inch thick
- 2 tbsps vegetable oil, plus more for brushing
- 1 salt to taste
- 2 tsps cracked peppercorns
- 1/4 cups fresh limejuice
- 2 fresh limongrass stalks , bottom two-thirds of tender inner bulbs only, thinly sliced
- 1 tsp minced cilantro
- 1 fresh long red chile, such as de arbol or cayenne - halved, seeded and thinly sliced
- 1/2 lbs snow peas
1. Light a grill. Brush the tuna steaks with vegetable oil and season with salt. Mix the coriander sees with the cracked peppercorns and press them onto both sides of the tuna steaks.
2. In a bowl, combine the 2 tbsp of vegetable oil with the limejuice, lemongrass, fish sauce, cilantro and chile.
3. In a medium saucepan, steam the snow peas over ½ inch of boiling water, covered, until bright green and crisp-tender, about 2 minutes. Rain, refresh under cold water and pat dry. Transfer to a bowl.
4. Grill the tuna steaks over a hot fire turning once until lightly charred outside and rare in the center, about 2 minutes per side. Transfer to a cutting board.
5. Cut the tuna into thick slices and arrange on plates. Toss the snow peas with 2 tablespoons of the dressing and spoon alongside the tuna. Pass extra dressing at the table.
Serves: 4
Source: Food and Wine Annual 2008
