Banana leaves make a great presentation, but they aren’t absolutely necessary for this quick, zesty tuna dish.
Ingredients
- For the coconut chilli chutney
-
- 2
cloves garlic, roughly chopped - 1
tomato, roughly chopped - 2 red
chillies, roughly chopped - ½
coconut, white flesh grated - ½ tsp
turmeric - ½
lime, juice only
- 2
- For the tuna
-
- 4 x 150g/5½oz
fresh tuna steaks - 1 tbsp
vegetable oil - salt and freshly ground
black pepper
- 4 x 150g/5½oz
- For the salad
-
- ½
white cabbage, finely shredded - 1
red onion, finely chopped - 1 tbsp
fish sauce - 1 tbsp
white wine vinegar - 1 tbsp
palm sugar - 2 tbsp
coconut milk - 2
limes, juice only - 3 tbsp
coriander leaves, roughly chopped - 3 tbsp
mint leaves, roughly chopped - 4 pieces
banana leaf, to serve
- ½
Preparation method
-
For the coconut chilli chutney, mash the garlic, tomato, red chilli, coconut, turmeric and lime juice in a pestle and mortar until a paste is formed, or blend in a food processor.
-
Rub the tuna with a little oil, then season with salt and freshly ground black pepper.
-
Heat a griddle pan until hot, add the tuna and sear on each side for 2-3 minutes.
-
Remove the tuna from the pan and set aside to rest for a couple of minutes.
-
For the salad, combine the cabbage and red onion in a medium glass bowl and stir.
-
In another bowl, make a dressing with the fish sauce, white wine vinegar, palm sugar, coconut milk and lime juice and pour over the salad. Stir then add the herbs and mix until well combined.
-
To serve place the banana leaf onto a board and pile some cabbage into the centre.
-
Place the tuna on top then spoon the chutney on top.
-
Fold the banana leaf over the bottom, then across either side to form a cone like shape, then secure with a cocktail stick. Serve immediately.