Chargrilled Thai-style tuna with courgette ribbons and fragrant rice


  • ½ green chilli, seeds removed, finely chopped
  • 1 garlic clove, chopped
  • 2 tbsp soft brown sugar
  • 1cm/½in piece galangal (or ginger), peeled and finely chopped
  • ¼ stick lemongrass, outer layer removed, finely chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • + 9 more ingredients
    • 55g/2oz unsalted cashews, crushed
    • 1 tbsp soy sauce
    • 1 lime, juice only
    • 1½ tbsp olive oil
    • 1 x 150g/5½oz tuna steak
    • 1 courgette, sliced into very thin ribbons
    • 2 tsp sesame oil
    • 2 tsp sesame seeds
    • 100g/3½oz jasmine rice (Thai rice), cooked according to packet instructions, to serve

1. For the Thai-style tuna, place all the ingredients except the tuna into a bowl and mix well. 2. Place the tuna into the bowl and leave to marinate for a few minutes. Remove the tuna and reserve the dressing. 3. Heat a griddle pan until hot and chargrill the tuna for 2-3 minutes on each side,...

View full recipe at SpringPad


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