Spice-Crusted Tuna with Thai Snow Pea Salad

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.