Ingredients Jump to Instructions ↓

  1. 1/2 cup red wine vinegar

  2. 1/4 cup lime juice

  3. 2 tablespoons fish sauce (noc cham)

  4. 2 tablespoons soy sauce

  5. 1/3 cup peanut oil

  6. 1/4 cup sesame oil

  7. 3/4 cup diced grilled papaya, recipe follows

  8. 1/4 to 1/2 cup diced Maui onions or red onion

  9. 3/4 cup peeled, seeded, and diced cucumber

  10. 3 tablespoons chopped mint

  11. 1 tablespoon chopped basil

  12. 1 teaspoon sugar

  13. 1/2 teaspoon white pepper

  14. 1 1/2 pound piece sushi-grade ahi tuna Peanut oil Salt Freshly ground black pepper

  15. 1 strawberry papaya

  16. 2 teaspoons chile oil (found at Asian markets) Salt

Instructions Jump to Ingredients ↑

  1. For the vinaigrette: In a large bowl, whisk together the vinegar , lime juice, fish sauce, soy sauce , peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated. For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill . Slice the tuna into 1/4-inch thick slices. Serve the tuna with the vinaigrette. Preheat a grill. Peel and halve the papaya. Scoop out seeds, season with salt and chile oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool.


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