This popular dish, which can be found all
over Vietnam in restaurants or at food stalls, is made with many types of
thick-fleshed fish. Tuna is particularly suitable because it is delicious
pan-seared and served a little rate.
Fresh root ginger, peeled and roughly chopped
Garlic, roughly chopped
Green Thai chilies, seeded and roughly chopped
Raw cane sugar
Lime, squeezed and juiced
To make the dressing, grind the ginger,
garlic and chilies to a pulp with the sugar, using a mortar and pestle.
Stir in the nuoc mam, lime juice and water. Mix well. Leave the dressing
to stand for
Cut the cucumber in half lengthways and
remove the seeds. Cut the flesh into long, thin strips, using a mandolin
if you have one. Toss the cucumber in the dressing and leave to soak for
Wipe a heavy pan with the oil and rub the
garlic around it. Heat the pan and add the tuna steaks.
Sear for a few minutes on both sides, so
that the outside is slightly charred but the inside is still rare.
Lift the steaks on to a warm serving dish.
Using tongs or chopsticks, lift the
cucumber strips out of the dressing and arrange them around the steaks.
Drizzle the dressing over the tuna, and