30 grams galangal slices
60 grams coriander roots and stems
1 pinch salt
200 grams white sugar
200 grams lime juice
200 grams fish sauce
1 ounce coconut cream
Zest of 1 kaffir lime
Juice of 1 kaffir lime
200 grams albacore tuna, cleaned
fish sauce
white pepper
45 grams julienned sour green mango
1 tablespoon finely sliced shallots
2 tablespoon roasted cashews, or cashews fried in pork fat (optional)
Small handful picked coriander leaves
Small handful picked mint leaves
2 tablespoons finely sliced lemongrass
1 tablespoon finely sliced kaffir lime leaves
METHOD:
For the Dressing:
Use a mortar and pestle to pound the galangal, coriander roots, stems, and salt into a paste. Combine with sugar and stir in the lime juice, fish sauce, kaffir lime zest, and kaffir lime juice. The sauce should be equally sweet, sour, and spicy. Just before serving, mix in the appropriate amount of coconut cream (temper to avoid clotting).
For the Tuna:
Marinate the tuna with fish sauce and white pepper for 5 minutes before grilling. Grill to medium rare and rest.
To Assemble and Serve:
Combine the mangoes with the shallots, cashews, coriander, mint, lemongrass, and lime leaves. Toss the salad with 2 ounces of the Dressing and serve on top of the sliced, grilled Tuna.
