Ingredients

• 2 cloves garlic
• roughly chopped
• 1 tomato
• roughly chopped
• 2 red chillies
• roughly chopped
• ½ coconut
• white flesh grated
• ½ tsp turmeric
• ½ lime
• juice only
• 4 x 150g/5½oz fresh tuna steaks
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• ½ white cabbage
• finely shredded
• 1 red onion
• finely chopped
• 1 tbsp fish sauce
• 1 tbsp white wine vinegar
• 1 tbsp palm sugar
• 2 tbsp coconut milk
• 2 limes
• juice only
• 3 tbsp coriander leaves
• roughly chopped
• 3 tbsp mint leaves
• roughly chopped
• 4 pieces banana leaf
• to serve

Directions

• For the coconut chilli chutney
• mash the garlic
• tomato
• red chilli
• coconut
• turmeric and lime juice in a pestle and mortar until a paste is formed
• or blend in a food processor.
• Rub the tuna with a little oil
• then season with salt and freshly ground black pepper.
• Heat a griddle pan until hot
• add the tuna and sear on each side for 2-3 minutes.
• Remove the tuna from the pan and set aside to rest for a couple of minutes.
• For the salad
• combine the cabbage and red onion in a medium glass bowl and stir.
• In another bowl
• make a dressing with the fish sauce
• white wine vinegar
• palm sugar
• coconut milk and lime juice and pour over the salad. Stir then add the herbs and mix until well combined.
• To serve place the banana leaf onto a board and pile some cabbage into the centre.
• Place the tuna on top then spoon the chutney on top.
• Fold the banana leaf over the bottom
• then across either side to form a cone like shape
• then secure with a cocktail stick. Serve immediately.