Seared Thai Style Tuna

In the run up to Christmas I fancy some fish so I've tried to make a marinade using the classic Thai flavours, sweet, sour hot and salty. I've popped two tuna steaks in a glass bowl and left them to marinade for an hour or so.

Ingredients
2 thickly cut tuna steaks
2 cm ginger, grated
1 red chilli, deseeded and finely sliced
1 tbsp light soy sauce
Juice of half a lime
1 tbsp fish sauce
1 tbsp palm sugar, or brown sugar
1 tbsp fresh coriander stalks, chopped.

To serve 
Fried rice with peas and diced red pepper
Coriander leaves, roughly chopped
2 spring onions, finely chopped
Grated zest of a lime.

Method
Combine all the ingredients and pour over the steaks.  Cover with cling film and place in the fridge for an hour or so.  Heat a frying pan or griddle until really hot, add the oil and then place your tuna steaks into the pan, turn the heat down slightly and do not move them for 3 minutes, then turn them over and cook for another 3 minutes, this should give a steak that's still juicy and pink in the middle.  If your steaks are quite thin then reduce the cooking time.  Towards the end of cooking add the marinade to the pan.  I'll serve this with vegetable fried rice sprinkled and tossed with chopped coriander leaves and grated rind of a lime.