INGREDIENTS

1. Four 6-ounce tuna steaks, about 1 inch thick
2. 2 tablespoons vegetable oil, plus more for brushing
3. Salt
4. 2 teaspoons cracked coriander seeds
5. 2 teaspoons cracked black peppercorns
6. 1/4 cup fresh lime juice
7. 2 fresh lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
8. 2 tablespoons Asian fish sauce
9. 1 tablespoon finely chopped cilantro
10. 1 fresh long red chile, such as de arbol or cayenne—halved, seeded and thinly sliced
11. 1/2 pound snow peas

DIRECTIONS

• Light a grill. Brush the tuna steaks with oil and season with salt. Mix the coriander seeds with the peppercorns and press them onto both sides of the tuna steaks.

  In a small bowl, combine the vegetable oil with the lime juice, lemongrass, fish sauce, cilantro and chile.

  In a medium saucepan, steam the snow peas over 1/2 inch of boiling water, covered, until bright green and crisp-tender, about 2 minutes. Drain the snow peas, refresh under cold water and pat dry. Transfer to a bowl.

  Grill the tuna steaks over a hot fire, turning once, until lightly charred outside and rare in the center, about 2 minutes per side. Transfer to a cutting board.

  Cut the tuna steaks into thick slices and arrange on 4 plates. Toss the snow peas with 2 tablespoons of the dressing and spoon alongside the tuna. Pass the extra dressing at the table to drizzle on the fish.

  Serves 4

Nutrition

One Serving 343 cal, 16 gm fat, 2.9 gm sat fat, 7 gm carb, 2.5 gm fiber.

Source & Image:  foodandwine.com

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