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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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2 mangoes, peeled and sliced
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2 cucumbers, sliced crosswise
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1 red bell pepper, diced
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60 mL (1/4 cup) fresh mint leaves, chopped
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60 mL (1/4 cup) fresh coriander leaves, chopped
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80 mL (1/3 cup) lime juice
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30 mL (2 tablespoons) fish sauce (Nuoc Mam)
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30 mL (2 tablespoons) mild chili sauce (optional)
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15 mL (1 tablespoon) honey
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5 mL (1 teaspoon) fresh ginger, grated
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4 tuna steaks
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15 mL (1 tablespoon) peanut oil
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A few lettuce leaves
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30 mL (2 tablespoons) peanuts, coarsely chopped
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Directions
- Preheat the barbecue to medium-high.
- Thoroughly combine the mangoes, cucumbers, bell red pepper, mint, and coriander in a bowl. Refrigerate. Combine the lime juice, fish sauce, chili sauce, honey, and ginger. Set aside.
- Lightly brush the tuna steaks with peanut oil. Place the tuna on the barbecue and cook for 3 to 4 minutes on each side.
- Line each plate with a few lettuce leaves. Top with a tuna steak and spoon some mango salad on the side.
- Pour some sauce on top and garnish with chopped peanuts.
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