1inch2.5-cm piece ginger, peeled and thinly sliced
5kaffir lime leaves
2red Thai chilies
2tbsplime juiceapprox
2tsppalm sugarapprox
2tspfish sauceapprox
¼tspkosher saltapprox
1tbspsunflower or canola oil
340galbacore tuna loin
½tspkosher saltapprox
Puffed Wild Rice Garnish
4tbsppuffed wild rice
4tbspfinely chopped salted peanuts
1tbspsea salt
pinchgranulated sugar
1tbspchili oilapprox
4sprigs cilantro
4sprigs Thai basil
aromatic herbs of choicesuch as sorrel, shiso, mint (optional)
1small watermelon radishthinly sliced
Instructions
In a medium saucepan over low heat, toast star anise, cinnamon stick, cardamom pod, coriander seeds and cumin seeds, shaking pan often, until fragrant, about 3 minutes. Stir in coconut milk, coconut cream, lemon grass, ginger, kaffir lime leaves and chilies; bring to a simmer. Cover and cook for 30 to 45 minutes.
Strain through fine-mesh strainer, and return to pot. Finish broth with lime juice, palm sugar, fish sauce and salt to taste.
Using paper towel, pat fish dry and sprinkle with salt. In a cast-iron skillet, heat oil over medium-high heat. Sear tuna, turning 3 times, until medium-rare and still rosy in the centre, about 20 seconds per side. Let stand for 5 minutes before slicing across the grain.
Puffed Wild Rice Garnish
In a small bowl, combine wild rice, peanuts, salt and sugar. Arrange tuna slices in bottom of 4 shallow bowls. Divide broth among bowls. Top each with some of the wild rice mixture. Drizzle each with chili oil. Arrange cilantro, basil, aromatic herbs and radish on each dish.
Notes
Tip: A rich, aromatic broth and crispy, salty topping make the perfect complement to this melt-in-your-mouth tuna. Substitute granulated sugar or brown sugar for the palm sugar if you need to.