John Myers
Lemongrass and Pepper-coated Tuna with Salad of Caramelized Thai Mango
The perfect lemongrass and pepper-coated tuna with salad of caramelized thai mango recipe with a picture and simple step-by-step instructions.
- 4 piece Lemongrass
- 40 g Peppercorns white
- 600 g Fresh tuna
- 1 shot Vegetable oil
- 400 g Sugar snap
- 2 piece Chili peppers
- 2 piece Thai mango
- 20 g Sugar brown
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 shot Olive oil
- 1 shot Soy sauce
- 1 Knife point Wasabi paste
- 1 Splash White wine vinegar
- 1 Splash Lemon juice
- Cut the lemongrass lengthways into fine rings, coarsely grind the whole white pepper and mix with the lemongrass. Roll the tuna whole on all sides in the lemongrass-pepper mixture. Now fry in a pan with a little vegetable oil for about 15 seconds.
- Cut the sugar peas lengthways into fine strips. Halve and core the chilli peppers and cut into fine strips. Now fry the pods and chillies in vegetable oil for about 2 minutes and season with salt and pepper. Then put everything in a bowl.
- Peel the mangoes, cut a mango into cubes and add to the snow peas. Cut ten wedges from the second mango, sprinkle with brown sugar and caramelize with a Bunsen burner. Season the sugar snap mango salad with olive oil, white wine vinegar, soy sauce, salt and pepper. Cut the tuna into finger-thick slices. Serve with a little soy sauce and wasabi.
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