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Tuna Barbecued with chilli and peanut dressing Recipe

   
 

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     Tuna Barbecued with chilli and peanut dressing

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

Ingredients
tuna steaks - 4 about 6oz each
groundnut oil - 2 tbsp
soy sauce - 8 tbsp
brown sugar - 2 tbsp
lime - juice of 1
For the peanut dressing
groundnut oil - 2˝ tbsp
shallots - 4 sliced
red chillis - 3 deseeded and finely sliced
 
garlic - 2 cloves chopped
ginger - 1 inch peeled and grated
brown sugar - 4 tsp
fish sauce (nam pla) - 1 tbsp
limes - juice of 2
peanuts - 1˝oz unsalted
coriander - 2 tbsp chopped

Instructions
To make the dressing, heat 1 tbsp oil in a frying- pan and cook the shallots over a medium heat until golden. Add the chilli, garlic and ginger and cook for two minutes, then add the sugar. Cook until the sugar slightly caramelises then add the fish sauce and lime juice. Toast the peanuts in a dry frying-pan then chop. Stir into the shallots with the coriander, 1˝ tbsp water and the rest of the oil. Taste for sweet-sour-salty balance and add more lime, sugar or fish sauce as needed. Set aside.
Mix the oil with the soy sauce and sugar then put in the tuna, turning to coat. Cook on the barbecue for about one and a half minutes each side (for a moist, slightly raw interior), basting with the marinade. Squeeze on lime juice and serve with the peanut dressing and a salad of baby spinach and sugar-snap peas sprinkled with sesame seeds.


Originally Submitted
6/2/2013





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