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Spice-crusted Tuna with Thai Citrus Dressing

Four 7oz (200g) tuna fillets, 1in (2.5cm) thick
1 tbsp peanut oil
2 tbsp coriander seeds
2 tbsp black peppercorns
Lime wedges
For dressing
2 lemon grass stalks
1 fresh red chile, seeded and finely sliced
1 tbsp finely chopped cilantro
2 tbsp fish sauce
2 tbsp peanut oil
1/3 cup (90ml) fresh lime juice

Essential equipment
Hinged wire rack, or alternatively a long metal spatula for turning fish on the grill

For dressing, remove and discard the tough outer skin from the lemon grass stalks and finely slice. Combine lemon grass, chile, cilantro, fish sauce, oil and lime juice. Brush tuna fillets on both sides with oil. Crush the coriander seeds and peppercorns, either with a pestle and mortar, or by placing them in a plastic zip-lock bag and crush with a rolling pin. Press crushed seeds onto both sides of fillets. Grill according to instructions below. Pour over dressing and serve hot or at room temperature with lime.

Outdoor on the barbecue
Grill over hot coals, 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Indoor
Preheat a ridged cast iron grill pan over high heat. Cook for 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Think ahead
Coat tuna with spices up to 4 hours in advance. Cover and refrigerate. Make dressing up to 3 hours in advance. Cover and refrigerate.

Makes 4 servings.

Many thanks to The Spice Shop for letting us use this recipe.