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Spice Crusted Tuna With Thai Snow Pea Salad Recipe
|Tuna steaks||24 Ounce (About 1 Inch Thick)|
|Vegetable oil||3 Tablespoon (2 Tablespoon Plus 1 For Brushing)|
|Cracked coriander seed||2 Teaspoon|
|Cracked peppercorns||2 Teaspoon|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Fresh lemongrass||2 , bottom two-thirds of tender inner bulbs only, thinly sliced|
|Asian fish sauce||2 Tablespoon|
|Minced cilantro||1 Tablespoon|
|Red chili||1 , seeded, thinly sliced (Such As De Arbol Or Cayenne Halved)|
|Snow peas||1⁄2 Pound|
Serving size: Complete recipe
Calories 1565 Calories from Fat 721
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 14.7 g73.5%
Trans Fat 0 g
Cholesterol 258.6 mg
Sodium 2994.5 mg124.8%
Total Carbohydrates 38 g12.6%
Dietary Fiber 13.6 g54.2%
Sugars 12.4 g
Protein 170 g339.5%
Vitamin A 369.4% Vitamin C 311.7%
Calcium 29.8% Iron 95.1%
*Based on a 2000 Calorie diet
2. In a bowl, combine the 2 tablespoons of vegetable oil with the lime juice, lemon-grass, fish sauce, cilantro and chili.
3. In a medium saucepan, steam the snow peas over 1/2 inch of boiling water, covered, until bright green and crisp-tender, about 2 minutes. Drain, refresh under cold water and pat dry. Transfer to a bowl.
4. Grill the tuna steaks over a hot fire, turning once, until lightly charred outside and rare in the center, about 2 minutes per side. Transfer to a cutting board.
5. Cut the tuna into thick slices and arrange on plates. Toss the snow peas with 2 tablespoons of the dressing and spoon alongside the tuna. Pass extra dressing at the table.