Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Spicy Pan-Seared Tuna Recipe

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.

Ingredients : Serves 4

1 small

10 ml

2 cloves

4

 

For dressing

4 cm

1 clove

2

45 ml

45 ml

1

60 ml

Cucumber

Sesame oil

Garlic, bashed

Tuna steaks

 

 

Fresh root ginger, peeled and roughly chopped

Garlic, roughly chopped

Green Thai chilies, seeded and roughly chopped

Raw cane sugar

Nuoc cham

Lime, squeezed and juiced

Water

Method :
  • 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           15 minutes.

  • 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 at least             15 minutes.

  • 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 serve immediately.

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