Sunday, January 06, 2008

Spicy Thai Tuna Salad



450g tuna fillet
3tbsp fish sauce, or light soy sauce
3tbsp lime juice
1 ½ tbsp sugar
2tbsp groundnut oil
225g fresh tomatoes
6 spring onions
3 tbsp finely sliced shallots
2 small fresh red thai chillies, seeded if desired, Coarsely chopped
Handful fresh coriander leaves
Handful fresh thai or ordinary basil leaves

Cut the tuna into 1 inch pieces. Combine it with the fish sauce, lime juice and sugar and marinate for 1 hour. Drain the tuna from the marinade, and set the marinade aside.
Heat a wok or large frying pan, preferably non-stick, over high heat and when it is hot, add the oil. When the oil is slightly smoking, add the tuna and stir fry for about 1 min. The tuna should remain rare. Remove tuna to a warm platter.
Quickly pour off the excess oil from the wok, add the reserved marinade, and deglaze for 30 seconds over moderate heat. Pour this over the tuna and set aside.
Cut the tomatoes into slices. Cut the spring onions into thin diagonal slices. Add the tomatoes , spring onions, shallots, chilles, coriander and basil to the warm tuna, toss well and serve at once.

This is another from Ken Hom. He is a genius. I have made several of his recipes, and I have never been disappointed. This one is one of the best fish dishes I’ve ever made. I don’t buy tuna that often, because it is usually very expensive, but I found some that looked good, and was affordable so I couldn’t resist. It’s such a beautiful piece of fish.

Making this was a breeze. It has to marinate for an hour, but other then that it is so quick to make. The cooking literally takes a minute and a half.
This was so good my husband asked if we could just have it every day from now on. The combination of the fresh basil, and the fresh coriander with the lime juice and shallots is completely out of this world. My mouth is watering just thinking about it. The flavor combination is very authentic, and so clean and refreshing. I loved this dish! If you ever come across some really nice fresh lovely tuna, try this, it’s the nicest thing that you could do for it.

3 comments:

Jonathan said...

nice variation but not an authentic version like you would find in thailand.

norbyson said...

I agree with Jonathan!

Where is the red onion, that is very essential in this dish. Mint leaves are great in this as well.

catalina said...

buy viagra

viagra online

generic viagra