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Ingredientes
- 2 x Red chillies, deseeded and minced
- 4 x Kaffir lime leaves
- 1 1/2 Tbsp. Light brown sugar
- 2 Tbsp. Lime juice
- 2 Tbsp. Thai fish sauce
- 3 Tbsp. Water
- 2 Tbsp. Fresh coriander, finely minced
- 4 x Tuna steaks approximately 175g, (6oz) each, 2cm (1 inch) thick
- 2 tsp Extra virgin olive oil
- 1 x Chinese leaf, coarsely shredded
- 1 Tbsp. Vegetable oil Freshly grnd black pepper
Direcciones
- Mix the chillies, lime leaves, sugar, lime juice, fish sauce and water in a saucepan. Simmer, then remove from the heat.
- Allow to cold, then add in the coriander.
- Preheat the grill to a high setting.
- Brush the tuna steaks with the extra virgin olive oil and season with black pepper.
- Grill the tuna till charred on the outside and still pink on the inside, about 4 min each side.
- In a large pan, heat the vegetable oil over a high heat. Add in the Chinese leaf, cook, stirring till just wilted.
- To serve, put the Chinese leaf on each plate, top with the tuna steak and pour over the dressing.
- NOTES : A quick and easy Thai recipe, the tuna can be replaced with any fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 54 | 66% |
| Total Fat 6.1g | 8% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 698mg | 29% |
| Potassium 73mg | 2% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.46g | 4% |
| Protein 0.8g | 1% |
