Tuna with Coriander Chutney Recipes

Ingredients :

45g fresh coriander, including roots, roughly chopped

1/2 small white onion, roughly chopped

2 tsp grated fresh ginger

25g desiccated coconut

2 tsp grated palm sugar or soft brown sugar

1 tbsp lime juice

1 tsp fish sauce

60ml oil

1 tbsp olive oil

4 x 150g tuna steaks

1. To make the coriander chutney, place the coriander, onion, ginger, desiccated coconut, sugar, lime juice and fish sauce in a food processor.
2. Process until smooth, then gradually add the oil, using the pulse button until combined.
3. Heat the olive oil in a frying pan, add the tuna and cook over high heat for 2-3 minutes each side, or until cooked but still pink in the middle.
4. Serve hot with lemon grass and lime rice and a dollop of the coriander chutney.

Ready to eat in 15 minutes

Serves 4 - 6

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