Banana leaves make a great presentation, but they aren’t absolutely necessary for this quick, zesty tuna dish.
Ingredients
- For the coconut chilli chutney
- 2
cloves garlic, roughly chopped - 1
tomato, roughly chopped - 2 red
chillies, roughly chopped - ½
coconut, white flesh grated - ½ tsp
turmeric - ½
lime, juice only
- 2
- For the tuna
- 4 x 150g/5½oz
fresh tuna steaks - 1 tbsp
vegetable oil - salt and freshly ground
black pepper
- 4 x 150g/5½oz
- For the salad
- ½
white cabbage, finely shredded - 1
red onion, finely chopped - 1 tbsp
fish sauce - 1 tbsp
white wine vinegar - 1 tbsp
palm sugar - 2 tbsp
coconut milk - 2
limes, juice only - 3 tbsp
coriander leaves, roughly chopped - 3 tbsp
mint leaves, roughly chopped - 4 pieces
banana leaf, to serve
- ½
Preparation method
For the coconut chilli chutney, mash the garlic, tomato, red chilli, coconut, turmeric and lime juice in a pestle and mortar until a paste is formed, or blend in a food processor.
Rub the tuna with a little oil, then season with salt and freshly ground black pepper.
Heat a griddle pan until hot, add the tuna and sear on each side for 2-3 minutes.
Remove the tuna from the pan and set aside to rest for a couple of minutes.
For the salad, combine the cabbage and red onion in a medium glass bowl and stir.
In another bowl, make a dressing with the fish sauce, white wine vinegar, palm sugar, coconut milk and lime juice and pour over the salad. Stir then add the herbs and mix until well combined.
To serve place the banana leaf onto a board and pile some cabbage into the centre.
Place the tuna on top then spoon the chutney on top.
Fold the banana leaf over the bottom, then across either side to form a cone like shape, then secure with a cocktail stick. Serve immediately.