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Reprinted from The Edge 2007.2008

Thai Barbecued Tuna with Slaw on Pita Bread

(recipe: Greg Bailey)

Thai Slaw
1 medium cucumber, peeled, seeded and coarsely chopped
2 serrano chilies, seeded and chopped
1 small savoy cabbage, shredded
4 green onions, minced
1/2 cup unsalted dry-roasted cashews, chopped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 T fresh cilantro, chopped
2 T sugar
2 T light sesame oil
1/2 t curry powder
1/8 t soy sauce
3 T wasabi powder

1. Combine cucumber, chilies, cabbage, green onions, peanuts and garlic in a bowl; toss well.
2. Combine remaining ingredients (except for wasabi powder), whisking until well blended. Pour dressing over cabbage mixture; add wasabi powder and and toss gently. Cover and chill at least 3 hours before serving.

Thai Barbequed Tuna
3 lb. fresh tuna loin
2 stalks lemon grass, crushed with side of a knife and coarsely chopped
1 14-oz. can coconut milk
1/2 cup fresh cilantro, coarsely chopped
1/2 cup firmly packed brown sugar
1/3 cup soy sauce
1/4 cup shallots, coarsely chopped
2 T garlic, coarsely chopped
2 T fresh ginger root, peeled and coarsely chopped
2 T sesame oil
2 T Hoisin sauce
2 T chili sauce

1. Blend all ingredients (except for the tuna) in a food processor until smooth.
2. Cut the tuna loin into 1-inch slices and marinate overnight (reserving 1 cup of marinade for later). Use large flat pans or plastic zip-lock bags to completely immerse the tuna.
3. Grill the tuna to your desired temperature. (We made ours medium rare.)
4. Chop the tuna and mix gently with the saved marinade.

Assembly: combine barbecued tuna and Thai slaw on pita bread; serve Sriracha or favorite hot sauce on the side.

Wine & Beer Picks: (courtesy Chip’s Wine & Beer Market)
Ferrari-Carano Chardonnay, California
Duvel Belgian Golden Ale, Belgium

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