Ingredients
2 Tuna
steaks
Chips
1 onion
chopped small and neatly
1 tsp fresh
ginger
Handful of
fresh chives
Juice of ½
a lime
Olive
oil
Chilli
powder (optional)
This recipe
was inspired by a meal I had by the river in Bangkok.
This is the
picture I took in Thailand.
Chop the
onion and chives; cut the onion finely and neatly.
Mix the
onion in a large bowl with the ginger, chives, lime, glug of olive oil and
chilli powder.
Give it a
taste then squash down into little pots so when you plate up it keeps its
shape.
Keep in
the fridge until serving time.
Get the chips
in the oven and cook the steaks on the barbie or griddle pan for 5-6 minutes.
Carefully
empty the pot of onions alongside your tuna.
If you wish to decorate with the chives see above picture.
This was
my first attempt to recreate one of my favourite Thai meals. I was rather shocked how good it tasted and
it was a lot easier than I thought it would be.
Apart from on the menu it said onion, chive and ginger I had no idea how
it was actually made. It’s really simple
for such a wonderful recipe and although chips are involved it felt like a fine
dining experience.
Since that
wonderful day I have been meaning to give this dish a bash.
For my
version I decided to use freshly grated ginger out of the freezer. I chose olive oil and lime to coat the
mixture which worked really well.
I added a
sprinkle of chilli powder for a little kick which definitely wasn’t in the
original.
This was
one of those meals / days I will never forget.
Enjoy
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