A recipe I tried in a Bangkok hotel a few months ago. Amazing. The fresh and raw ratatouille, is a pefect and balanced side for the seared tuna.
Lemongrass is easily found in international foodstores. Other ingredients easily found almost everywhere.
Ready in 45 minutes
400 grams tunafish ‘tail’
200 grams red and yello sweet small peppers
1 or 2 hot chili peppers
1 tbs grated ginger root
1 tbs chopped fresh cilantro
1 garlic cloved finely chopped
salt and pepper
1 tbs fish sauce (if available)
juice of 1 lime
1 lemongrass stalk finely sliced
2 tbs vegetable oil
Chop finely (using hand, and a mortar later – or a mixer) the following ingredients: bell peppers, chilli peppers, ginger, cilantro (retain 1 tsp for finishing later), garlic. Season with salt, pepper, fish sauce, 2 tbs sesame oil and lime. Set aside for 30 minutes.
Meanwhile heat 2 tbs of vegetable oil in a pan. Season with salt the tuna fish and put it into the pan. Sear it for 12/14 minutes, turning it frequently.
Put on blotting paper and set aside while you prepare the plate.
Put the ratatouille lightly drained onto the plate. Slice the tuna fish and put 2 slices per serving on top of the ratatouille. Season with salt and pepper, 1 tbs sesame oil and finish with the lemongrass and the cilantro. Serve.