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Spice-Crusted Tuna  with Thai Snow Pea Salad
© Ellie Miller

Spice-Crusted Tuna with Thai Snow Pea Salad

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Good News Hearty-healthy tuna is a high-protein source of omega-3 fatty acids. Andrew Murray pairs it with a vibrant salad made with crisp snow peas, a good source of B vitamins and vitamin C.

  1. Four 6-ounce tuna steaks, about 1 inch thick
  2. 2 tablespoons vegetable oil, plus more for brushing
  3. Salt
  4. 2 teaspoons cracked coriander seeds
  5. 2 teaspoons cracked black peppercorns
  6. 1/4 cup fresh lime juice
  7. 2 fresh lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
  8. 2 tablespoons Asian fish sauce
  9. 1 tablespoon finely chopped cilantro
  10. 1 fresh long red chile, such as de arbol or cayenne—halved, seeded and thinly sliced
  11. 1/2 pound snow peas
  1. Light a grill. Brush the tuna steaks with oil and season with salt. Mix the coriander seeds with the peppercorns and press them onto both sides of the tuna steaks.
  2. In a small bowl, combine the vegetable oil with the lime juice, lemongrass, fish sauce, cilantro and chile.
  3. In a medium saucepan, steam the snow peas over 1/2 inch of boiling water, covered, until bright green and crisp-tender, about 2 minutes. Drain the snow peas, refresh under cold water and pat dry. Transfer to a bowl.
  4. Grill the tuna steaks over a hot fire, turning once, until lightly charred outside and rare in the center, about 2 minutes per side. Transfer to a cutting board.
  5. Cut the tuna steaks into thick slices and arrange on 4 plates. Toss the snow peas with 2 tablespoons of the dressing and spoon alongside the tuna. Pass the extra dressing at the table to drizzle on the fish.
Make Ahead The dressing can be refrigerated overnight. Bring to room temperature before serving Notes One Serving 343 cal, 16 gm fat, 2.9 gm sat fat, 7 gm carb, 2.5 gm fiber.

Suggested Pairing

The richness of a lush Viognier stands up to oily fish dishes like this peppery grilled tuna.

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