- For the marinade
- 1 small, red Chile pepper
- 1 Garlic clove
- juice of a Limes
- 2 teaspoons freshly grated Ginger root
- 5 tablespoons dark Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 4 Tuna steaks (about 200 grams)
- For the salad
- 600 grams Tomatoes
- 200 grams black Beans (canned)
- 1 Scallion
- freshly ground Pepper
- 3 tablespoons White vinegar
- 3 tablespoons Olive oil
- Parsley (for garnish)
For the marinade, cut the chile pepper in half lengthwise, remove the seeds, rinse and chop. Peel and finely chop the garlic.
Combine the ginger with the chile pepper, garlic, soy sauce, fish sauce, sesame oil and lime juice. Mix well and bring to a boil. Allow to cool. Stir in the cornstarch and coat the tuna steak with the marinade. Refrigerate for 1 hour.
Leave to marinade.
For the salad, blanch and peel the tomatoes, quarter, core and cut into cubes. Drain the beans. Rinse and trim the scallion and cut the light green section into rings. Finely chop the white section.
Mix the vinegar with the oil, season with salt and pepper and mix with the tomatoes, the beans and the scallion. Leave to infuse for 30 minutes.
Drain the steaks and wipe off the marinade. Fry on a hot grill for just under 1 minute on each side. Then move to a cooler spot on the grill and cook for a further 1-2 minutes, so the steaks are not quite cooked through.
Arrange the tuna steaks on plates along with the tomato and bean salad and serve garnished with parsley.