Thai Crusted Tuna serves 3
I am well aware that a recipe serving 3 is odd but this was how many I was making for when I wrote this recipe!. There was plenty of marinade so I think this could easily cover another tuna steak.
AS THIS RECIPE LEAVES THE TUNA VERY RARE, PLEASE ONLY BUY THE FRESHEST TUNA YOU CAN GET.
500 tuna steak, sliced into 3 pieces
1 green Thai chilli, deseeded
Small knob of ginger, peeled
1 lemongrass, outer stalk removed
2 tbsp Thai basil
2 tbsp coriander
1/4 lime (including skin)
1 tbsp rapeseed oil
2 tbsp soy sauce
Blitz all the marinade ingredients in a blender until fairly smooth.
With your hands, massage into both sides of the fish.
Cover and chill for 10 mins in the fridge.
In a large frying pan, heat 1 tsp oil until it is very hot.
Sear the tuna steaks for around 1 minute each side, leaving them rare in the centre.
Slice on a diagonal and serve with salad, wilted green or rice noodles.