Chargrilled Thai-style tuna with courgette ribbons and fragrant rice
For the Thai-style tuna
- 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
- 55g/2oz unsalted cashews, crushed
- 1 tbsp soy sauce
- 1 lime, juice only
- 1½ tbsp olive oil
- 1 x 150g/5½oz tuna steak
For the courgettes
For the Thai-style tuna, place all the ingredients except the tuna into a bowl and mix well.
Place the tuna into the bowl and leave to marinate for a few minutes. Remove the tuna and reserve the dressing.
Heat a griddle pan until hot and chargrill the tuna for 2-3 minutes on each side, or until cooked to your liking.
Place the dressing into a small saucepan and heat gently until just simmering, then reduce the heat.
For the courgette ribbons, place the courgette ribbons into a pan with the sesame oil and gently warm through. Sprinkle over the sesame seeds.
To serve, place the cooked rice onto a serving plate, top with the tuna and courgette ribbons and pour over the warm dressing.