Thai Tuna Salad

I have just returned from a lovely, although wet, long weekend at Noosa. As bush walks and kayaking in torrential rain were out of the question, the weekend soon turned to a relaxing, eating and drinking marathon and quite frankly, it was perfect! Which I suppose, if I’m being honest, would have happen anyway, rain, hail or shine.

We began the weekend with a leisurely Friday afternoon grazing session at the one and only, Spirit House at Yandina. Set deep in a rainforest, in our own private nook, around a pond of lilies and ducks, I had the most extraodinary Asian meal of my life. Spirit House lived up to every expectation I had of it. I can’t wait to go back. Next time I will be booking myself in for the cooking school as well.

Serves 4
Spirit House Hot Plate Cookbook

Tuna steaks, one large or two smaller, or maybe you would prefer one each
1 bag salad mix
3 shallots, finely sliced
1/2 punnet cherry tomatoes, halved

1/2 tsp ground white peppercorns
1 tsp ground black peppercorns
1 tsp salt
2 tbs coriander root and seam, washed, chopped
2 gloves garlic
1 tbs dried shrimps or shrimp paste
1 tbs palm sugar or brown sugar

3 tsp palm sugar or brown sugar
2 tbs soy sauce
2 tbs lime juice
1 stalk of lemongrass, finely chopped
2 tbs vegetable oil

To make your marinade place in a food processor or mortar and pestle, and whiz or pound until combined. Pour over tuna and coat well. Leave to marinate for about 20 minutes.

To make the dressing, place all ingredients in a jar, shake well to emulsify. Check seasoning.

Grill the tuna on a BBQ flat plate or fry pan, searing both sides and cooking the tuna medium to medium rare, approximately 2 minutes each side. Allow to cool slightly.

To serve, break up the tuna into a large bowl, add salad ingredients and dressing and toss gently.

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