Spice-Crusted Tuna with Thai Snow Pea Salad
- TOTAL TIME: 35 MIN
- SERVINGS: 4
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.
- Four 6-ounce tuna steaks, about 1 inch thick
- 2 tablespoons vegetable oil, plus more for brushing
- 2 teaspoons cracked coriander seeds
- 2 teaspoons cracked black peppercorns
- 1/4 cup fresh lime juice
- 2 fresh lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
- 2 tablespoons Asian fish sauce
- 1 tablespoon finely chopped cilantro
- 1 fresh long red chile, such as de arbol or cayenne—halved, seeded and thinly sliced
- 1/2 pound snow peas
- 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.
- In a small bowl, combine the vegetable oil with the lime juice, lemongrass, fish sauce, cilantro and chile.
- 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.
- 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.
- 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.
The richness of a lush Viognier stands up to oily fish dishes like this peppery grilled tuna.
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Congratulations to Mei Lin, winner of Top Chef Season 12.