- 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 dressing can be refrigerated overnight. Bring to room temperature before serving
One Serving 343 cal, 16 gm fat, 2.9 gm sat fat, 7 gm carb, 2.5 gm fiber.
The richness of a lush Viognier stands up to oily fish dishes like this peppery grilled tuna.