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
- Cut tomatoes in halves.
- Pick the herbs.
- Blanch the beans in boiling salted water until the tenderness you like and strain straight into ice water.
- Julienne the papaya – Mix vegies together in a large bowl.
- To make the sauce mix all the ingredients in a liquidiser to a smooth sauce.
- 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
![Picture](/uploads/1/3/3/0/13305555/4353478.jpg?250)
![Picture](/uploads/1/3/3/0/13305555/7679107.jpg?250)
![Picture](/uploads/1/3/3/0/13305555/3338007.jpg?250)
Photos courtesy Tony Matera
As always, happy tastings
DC