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                                                                  Quality tuna needs little embellishment when it comes to grilling. Just a quick sear on each side and you’ve got a pescatarian version of a delicious rare steak. Nuoc cham—a Vietnamese fish-sauce-based condiment—is the foundation for a flavor-packed dressing in the crunchy salad here. Add some cold rice noodles and you have a healthy, Asian-inspired meal. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 thai bird chile
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1 cup medium carrot
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 4 1 inch thick, 1 1/2 lb sushi grade tuna steak
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 tbsp coarsely chopped salted roasted peanut
                                                                    For the salad:
                                                                  • Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil, whisking in a slow, steady stream until combined. Add the carrot and cucumber and stir until evenly coated; set aside.
                                                                    For the tuna:
                                                                  • Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
                                                                  • Meanwhile, pat the tuna dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
                                                                  • When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the tuna on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the tuna to a cutting board.
                                                                    To serve:
                                                                  • Add the cilantro to the salad, stir to combine, and divide evenly among 4 plates. Slice the tuna against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
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                                                                    juice
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                                                                    combine
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                                                                    stir
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                                                                    coat
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                                                                    grill
                                                                  • Yes No
                                                                    pat
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                                                                    rub
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                                                                    dip
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                                                                    cook
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                                                                    serve
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                                                                    sprinkle
                                                                    Supplies:
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                                                                    paper

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