Preparation:
1. coat tuna steak with red chili sauce. 2. grill on high heat for seven minutes each side or until medium. (do not overcook or fish will become dry.) 3. remove tuna from grill and let it cool. 4. prepare fresh seafood lemon grass dressing. 5. add tomatoes to dressing and mix together well. 6. once cooled, break apart tuna into bite size pieces and add to bowl with dressing. toss to mix well. 7. serve at room temperature.
suggestion: swordfish may be used. |
