Caramelized Tuna 

with Grilled Banana Leaf Ginger Rice & Garlic Snake Beans

Brian McKenna

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Serves Two

2 x 200 gm Tuna, thick cut

50 gm Sugar

1 tbsp Peppercorns crushed

50 gm Butter

10 each Snake Beans

25 gm Butter

15 gm Garlic

Salt & Pepper

1 Carrot sliced thick

Rice

200 gm Steamed Rice

100 ml Fresh Coconut Cream

20 gm Sugar

20 gm Pickled Ginger

2 Banana Leafs

Dipping sauce

60 ml Rice Wine Vinegar

30 gm Brown Sugar

200 ml Dark Soy Sauce

1 pinch Chili

Method

Mix dipping sauce ingredients together and let stand at room temp for one hour.

Trim and blanch whole snake beans, gather and tie in a knot.

Place fresh coconut cream in a pot with sugar, heat and reduce to ½, taste and season.

Pass banana leaf over flame, fill leaf with steamed rice, spoon on coconut cream.

Push pickled ginger into rice and fold into parcel.

Sautee the snake beans in butter & garlic, season.

Place banana leaf parcel on grill to heat through turning once.

Place carrot on grill, cook both sides and season.

Pre heat pan for tuna.

Dip one side of tuna into sugar & crushed peppercorns.

Add butter to pan, sauté tuna sugar side down until dark caramel around sides, turn over and cook to medium rare.

Presentation

Arrange Banana Leaf Ginger Rice, Garlic Snake Beans, Caramelized Tuna, Carrots and a soy dish of Dipping Sauce

on a warm plate. Garnish & serve.