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Thai-Spiced Grilled Tuna with
Asian-Style Slaw
Fresh tuna is very different than canned; if you
don't want to spend the admittedly "big bucks" at
the fish market for tuna, consider halibut,
swordfish, or shark as a worthy substitute. Or,
forego fish entirely and try chicken or duck breast.
Whichever route you take, we think you'll like this
neat combination of flavors.
Ingredients
Asian-Style Slaw
3 tablespoons (1 1/2 ounces) rice vinegar or white
vinegar*
1 tablespoon (1/2 ounce) lime juice zest of 1 lime
(1 to 2 teaspoons) OR 1/8 teaspoon lime oil
2 tablespoons sugar
1 small hot pepper (such as jalapeņo), seeds
removed, finely diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10 to 15 fresh basil leaves, chiffonade
2 tablespoons (1/2 ounce) toasted sesame seeds
1/2 teaspoon hot red pepper flakes
half of a medium-sized Savoy cabbage, grated or
thinly sliced (about 6 cups, 12 ounces)
*If you use white vinegar, increase the sugar to 3
tablespoons.
**Thinly slicing any kind of leaf-like herb or
lettuce into very thin, matchstick pieces is called
"chiffonade."
Tuna and Marinade
1 to 2 cloves garlic, peeled
1/4 cup (1/8 ounce) fresh cilantro leaves, lightly
packed
1 tablespoon lime juice
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sugar
1 to 1/2 pounds tuna steak (or a substitute, as
detailed at left)
Asian-Style Slaw
In a medium-sized bowl, whisk together all of the
ingredients except the cabbage. This can be done a
day ahead of serving. For the crispiest salad, mix
the grated or finely sliced cabbage with the
dressing shortly before serving. The salad will look
dry, but has plenty of flavor.
Tuna and Marinade
Blend all of the ingredients, except the tuna, in a
food processor or blender, or mash them together
using a mortar and pestle. Spread this paste over
the tuna, reserving 2 tablespoons to brush onto the
steaks after they've been cooked.
Grill (or saute) the tuna steaks just until
blackened on the outside and cooked the way you like
on the inside. Remove them from the heat, and brush
with the remaining marinade. Cut into thin (about
1/4-inch) slices.
Assembly: Heat 8 soft breads (See recipe:Soft Wrap
Bread) briefly, on the grill or in a frying pan,
heating just till they're pliable and warm. Layer
each with several slices of tuna, then top with
slaw. Yield: filling for 8 sandwiches.
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