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

 

Sauce

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

 

Garnish

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.