Ingredients

• ½ green chilli
• seeds removed
• finely chopped
• 1 garlic clove
• chopped
• 2 tbsp soft brown sugar
• 1cm/½in piece galangal (or ginger)
• peeled and finely chopped
• ¼ stick lemongrass
• outer layer removed
• finely chopped
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• 55g/2oz unsalted cashews
• crushed
• 1 tbsp soy sauce
• 1 lime
• juice only
• 1½ tbsp olive oil
• 1 x 150g/5½oz tuna steak
• 1 courgette
• sliced into very thin ribbons
• 2 tsp sesame oil
• 2 tsp sesame seeds
• 100g/3½oz jasmine rice (Thai rice)
• cooked according to packet instructions
• to serve

Directions

• For the Thai-style tuna
• place all the ingredients except the tuna into a bowl and mix well.
• Place the tuna into the bowl and leave to marinate for a few minutes. Remove the tuna and reserve the dressing.
• Heat a griddle pan until hot and chargrill the tuna for 2-3 minutes on each side
• or until cooked to your liking.
• Place the dressing into a small saucepan and heat gently until just simmering
• then reduce the heat.
• For the courgette ribbons
• place the courgette ribbons into a pan with the sesame oil and gently warm through. Sprinkle over the sesame seeds.
• To serve
• place the cooked rice onto a serving plate
• top with the tuna and courgette ribbons and pour over the warm dressing.