375g fresh tuna steaks
½ tsp white peppercorns
1 tsp black peppercorns
1 tsp salt
2 tbsp coriander root, washed, scraped and chopped
3 cloves garlic
2 tsp shrimp paste, roasted
1 tbsp dark palm sugar
2 tbsp vegetable oil
2 tsp palm sugar
1 tbsp light soy sauce
1 tbsp lime juice
1 tbsp vegetable oil
2 stalks lemongrass, finely sliced
3 golden shallots, finely sliced
½ punnet cherry tomatoes, cut in half
1 cup Asian cress mix
Pound the peppercorns, salt, coriander root and garlic in a mortar and pestle to form a paste. Blend in the shrimp paste, palm sugar and then the vegetable oil. Coat the tuna in the paste and grill on the barbecue flat plate, searing both sides and cooking the tuna medium-rare – approx. 2 minutes each side.
Mix together the palm sugar, soy, lime juice and vegetable oil in a mortar and pestle.
In a bowl, break up the tuna into small pieces and toss gently with the salad ingredients and the dressing.