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Ingredientes
- 4 x tuna steaks each about 125 to 150g
- 1 x salt and freshly grnd black pepper
- 1 x green chilli seeded and finely minced
- 10 x mm piece fresh root ginger peeled and finely minced
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh coriander
- 2 Tbsp. minced fresh mint
- 2 clv garlic peeled and crushed
- 1 Tbsp. thai fish sauce (nom pla)
- 1 Tbsp. sesame oil
- 50 ml lime juice
- 50 gm baby corn cobs
- 50 gm carrot peeled and finely minced
- 50 gm fennel finely minced
- 5 x mm piece fresh root ginger peeled and finely minced
- 50 gm red pepper seeded and finely minced
- 2 Tbsp. minced trash basil
- 2 Tbsp. minced fresh coriander
- 2 Tbsp. minced fresh mint
- 1 clv garlic peeled and crushed
- 4 Tbsp. orange juice
- 1 Tbsp. soy sauce
- Â Â lime halves
- Â Â mint sprigs
Direcciones
- For the marinade mix together the chilli ginger herbs garlic fish sauce sesame oil lime juice and a little pepper in a small bowl.
- Lay the tuna steaks in a non metallic dish and spoon over the marinade. Cover and leave to marinate in a coal place for at least 1 hour or possibly overnight if possible turning the fish occasionally
- Remove the tuna steaks from the dish reserving the marinade and season with salt.
- Preheat a ridged skillet or possibly ovenproof frying pan on the floor of the roasting ovenfor 10 min then place on the boiling plate.
- Meanwhile make the corn salsa.
- Cook the baby corn in a pan of boiling water on the simmering plate for 23 min till tender.
- Plunge into cool water and leave till cold then drain and chop finely.
- Mix with the carrot fennel ginger red pepper herbs garlic orange juice soy sauce and seasoning.
- Add in the tuna steaks to the warm skillet or possibly frying pan and cook for 3 min on each side basting with the marinade and turning once.
- To serve lift the tuna steaks onto warmed serving plates.
- Spoon over the corn salsa and garnish with lime halves and mint sprigs.
- Serve at once.
- Tuna loin steaks are available from good fishmongers and larger supermarkets. Swordfish and shark steaks can be cooked in the same way. The corn salsa can be prepared a day in advance and kept covered in the refrigerator overnight.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 40 | 47% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 301mg | 9% |
| Total Carbs 12.23g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.53g | 2% |
| Protein 2.21g | 4% |
