Grilled Tuna With Grilled Papaya, Cucumber, And Mint
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 cup
Lime Juice2 tbsps
Fish Sauce (noc cham)2 tbsps
Soy Sauce1 cup
Sesame Oil3 tbsps
Mint (chopped)1 tbsp
Basil (chopped)1 tsp
Sugar1 tsp
White Pepper1
SaltDirections:
1
For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil
2
Add the papaya and onions and mix well
3
Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry
4
Will keep 24 hours covered, refrigerated
5
For the tuna: Preheat a grill to high heat
6
Drizzle the tuna with oil and season with salt and pepper
7
Place the tuna on the grill and sear on each side for 30 seconds to 1 minute
8
The inside should be raw
9
Remove the tuna from the grill
10
Slice the tuna into 1/4-inch thick slices
11
Serve the tuna with the vinaigrette
12
Preheat a grill
13
Peel and halve the papaya
14
Scoop out seeds, season with salt and chile oil
15
Grill for 2 minutes, or until grill marks appear and papaya softens
16
Dice when cool