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Tuna Surf & Turf

Surf and Turf has to be one of my favourite dishes all year, but it is especially good in the summer when it can be prepared on the barbecue. In this recipe I use tuna instead of beef as it has the same meaty texture and makes a light seafood alternative. The tuna and prawns are also infused with East Asian flavours for a modern touch. I accompany this dish with yummy barbecued sweet potato wedges.

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Portions: 6 Portions

Preparation: 15 minutes

Cooking: 10 minutes

Ingredients

Ingredients

  • 6 thick tuna steaks
  • 6 large tiger prawns, peeled (leaving the tail shell on) and de veined

Marinade

  • 1 tbsp grated ginger
  • 4 tbsp finely chopped coriander
  • 3 garlic cloves, finely chopped
  • 3 tbsp Thai sweet chillli sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 6 tbsp extra virgin olive oil

To Serve

  • 6 generous teaspoons of creme fraiche or sour cream
  • 6 tsp Thai sweet chilli sauce
  • Thai Barbecued Sweet Potato Wedges (see BBQ Potato Chips recipe)
  • 6 generous handfuls of rocket leaves drizzled with a little olive oil and lime juice just before serving
  • or a light salad

Method

  1. Marinade: Mix all the ingredients together in a bowl. Coat the tuna and prawns in the marinade, cover and refrigerate for 30 minutes or up to 6 hours before cooking.
  2. To Cook: Heat a grill pan over a high heat or heat a barbecue to a moderate-high heat. When hot place the tuna steaks on the grill pan or rack on the barbecue. Cook for 3-5 minutes on each side (dependant on how well you like them cooked). The tuna should be well seared and tender inside (not like canned tuna).In the final 5 minutes of cooking, place the prawns in the pan or on the barbecue (if barbecuing it is a good idea to have them on metal skewers or wooden soaked in water). Cook the prawns for a couple of minutes on each side until so that they are pink. Remove the tuna and prawns from the heat and keep warm until ready to serve.
  3. To Serve: Place the tuna steaks on serving plates, place a teaspoon creme fraiche on the centre of each steak followed by a teaspoon of sweet chilli sauce and finish with a tiger prawn. Accompany the tuna with barbecued sweet potato wedges and rocket or your choice of vegetables eg. a light salad.