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
• Barbecued 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.