12 days of BBQ……#10_2014 - 10 wheat trucks carting

A regular chef at PCH is our dear friend Eitan Doran.  Last summer he thrilled us with a menu on New Year’s Day. A BBQ lunch cooked down at the beach house. This certainly kick-started 2014 with a delicious meal.

Som tam salad with grilled Tuna steak

Ingredients
1kg fresh tuna steaks
3 punnets cherry tomatoes
2 bunch coriander
1 bunch basil
300g blanch snake beans
2 green papaya
Peanuts ½ cup (not sweet) 

Method

1. Cut tomatoes in halves.
2. Pick the herbs.
3. Blanch the beans in boiling salted water until the tenderness you like and strain straight into ice water.
4. Julienne the papaya – Mix vegies together in a large bowl.
5. To make the sauce mix all the ingredients in a liquidiser to a smooth sauce.
6. Sear the tuna steaks on a very hot grill or pan, use olive oil, salt and pepper to your own taste. 

Dressing
45g ginger     
45g garlic       
90g chillies     
105g limes       
45g fish sauce  
100g soy sauce 

Som Tam salad

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Tuna steaks

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Tuna steaks ready to eat

Photos courtesy Tony Matera

As always, happy tastings

DC

 

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