Southeast Asian Pesto or Mango Chile
Salsa
TO PREPARE:
Brush tuna steaks with olive oil and season
with pepper. Refrigerate until ready to use. Combine ginger, garlic, salt, pepper, lemon juice, and vinegar in a saucepan.
Boil 2 to 3 minutes. Remove from heat. Let cool. Whisk in oil.
Prepare grill. Brush tuna with marinade, then grill quickly
until it feels springy to the touch, about 5 minutes per side. Serve with Southeast Asian Pesto or Mango Chile
Salsa.
SERVES 4
Southeast
Asian Pesto:
2 or 3 large cloves garlic
1/2 cup coarsely
chopped fresh ginger
1/4 cup sliced fresh lemongrass, fleshy part only
1/2 cup chopped green onions
1/2 cup chopped
fresh basil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 to 1 teaspoon chopped fresh jalapeņo
1/2 cup toasted nuts of choice
1/4 to 1/3 cup rice vinegar
1 teaspoon salt
2/3 to 3/4 cup olive oil
2
teaspoons sesame oil
Process garlic, ginger, lemongrass, green
onions, basil, parsley, cilantro, jalapeņo, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually,
using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature
before serving. Yields 3 cups.
Mango Chile Salsa:
3 mangoes, peeled, pitted, and chopped
1
small red bell pepper, seeded and minced
1/2 large red onion, minced
2 tablespoons minced fresh cilantro
1 serrano
chile pepper, seeded and minced
1/4 cup fresh lime juice
1/4 cup fresh pineapple juice
Combine mangoes, bell pepper, onion, cilantro,
and serrano pepper.
Stir in lime juice and pineapple juice. Blend
well.
Yields 1 cup.
