Citrus-Cured Tuna
Citrus-Cured Tuna

Citrus-Cured Tuna

This fresh and zesty recipe works well as a starter or tapas dish. The lime adds freshness and zing, while the lemongrass gives it a pan-Asian edge.

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2 tbsp of fish sauce
3 tbsp of lime juice
1 tbsp of caster sugar
1 tsp of toasted chilli powder
120g of tuna loin or belly, cut into 2cm cubes
3 lemongrass stalks, root and outer husks removed, thinly sliced
1/2 small red onion, thinly sliced with the grain of the onion
1 spring onion, thinly sliced
3 tbsp of roughly chopped coriander
2 tbsp of mint leaves
1 tbsp of toasted rice powder
To Garnish
2 dried bird's eye chillies, stems on, dry-toasted
2 tbsp of salmon or trout roe (optional)
Step 1

In a bowl, mix together the fish sauce, lime juice, sugar and toasted chilli powder, making sure the sugar is completely dissolved. The mixture will taste hot, sour and salty.

Step 2

In a large bowl, combine the diced tuna, lemongrass, red onion, spring onion, coriander and mint. Toss with the dressing and plate immediately, as the tuna will start to cook as it combines with the acidic lime juice.

Step 3

Sprinkle the rice powder over the top and garnish with the toasted dried bird’s eye chillies and salmon or trout roe, if using.

Kin Thai by John Chantarasak (Hardie Grant, £22) Photography ©Maureen M. Evans.

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