Grilled Tuna With Papaya Salad
/Method
To Make the Dressing
Over the fire, roast the unpeeled shallots over a very low heat until soft and smokey, then remove from heat. Add the dried chilli peppers on to the grill for a few minutes until they are crisp and bright red, then take off the grill and allow to cool.
Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until combined into a uniform paste. Add the lime juice and fish sauce, mix well with a spoon.
*Check the seasoning: it should taste smoky, sweet, hot and sour with a good caramel flavor, this dressing can last in the fridge for 1 week though best used when fresh.
To Make the Salad:
Peel and julienne the papaya, discard the outer green leaves of the lemongrass and finely slice along with the lime leaves and chilies. This can all be prepared in advance, however it is necessary to cover with a wet paper towel along with the picked herbs to avoid them drying out.
Remove any skin, bloodline or bones from the tuna steak then oil it slightly and season with sea salt. Grill the tuna for 2 minute on both sides to medium rear over fire.
While the tuna is resting combine all the prepared salad ingredients in a large mixing bowl and generously dress.
Slice the tuna into desired thickness and arrange on a serving plate. Top with the well-tossed salad and drizzle some extra dressing if required. East straight away.
