Heat your Wildcat oven to 230 deg C.
Cook on the shelf in the centre of the oven.
Makes 4 serves.
4 Tuna Steaks ( My Fish Monger calls them fillets)
1 Tbsp. Peanut oil
1 Tsp. Olive oil
2 Cloves Garlic, sliced
1 Root of Coriander finely sliced.
1 Small red chilli, deseeded & chopped finely
2 Tsp. Sesame oil
2 Tsp. Kecap Manis
1 Tsp. Rice Wine Vinegar
1 Tbsp. Fish sauce
½ cm piece of Ginger finely sliced
1 Cup Coconut Milk
1/2 Red Capsicum deseeded & cut lengthways into narrow strips
3 Spring Onions, cut into lengthways similar to above
Coriander Leaves, chopped
Line a baking dish with Aluminium foil then baking paper allowing enough to cover over top.
Brush both sides of the Tuna steaks with Peanut oil & place in baking dish.
In a small saucepan, Heat the Olive oil & gently fry Garlic,
Coriander root & Chilli for 1 – 2 minutes until fragrant. Remove from heat.
Add all remaining sauce ingredients & stir well.
Pour the sauce over the Tuna & sprinkle with ½ the garnish.
Fold the Aluminium foil & Baking paper to enclose then bake for 20 Minutes.
Serve on a bed of creamy mashed potato & sprinkle with the remaining garnish.