Finely chop the onions.
Cut the bottom half of the spring onion off and slice them lengthways.
Peel the garlic and ginger and chop roughly.
Chop the chillies (use with pips).
Throw all of the above into a pot with a couple of dashes of olive oil. Cook for 15 mins on a low heat with the lid on until the onions are translucent and the spring onions are nice and soft.
Add half a litre of chicken stock and a few squirts of good quality bottled lime juice (or the juice of one lime), 2 - 3 tablespoons of fish sauce and red curry paste. Replace the lid, bring to the boil and then down the heat. Add the tin of coconut milk, stir and that's your broth. You'll add the vegies two minutes before serving to make sure they are nice and crunchy.
Replace lid and let the broth simmer on a very low heat while you prepare your tuna.
Preparing the tuna
Cut your tuna into 4 steaks each of above 300 - 400grams in weight
Heat some olive oil in a large pan (make it nice and warm), lightly season the tuna on both sides (i.e. add salt and pepper) and sear the steaks. Each steak should get about 2 minutes on either side.Putting it all together
Remember to add your veggies to your broth just before your tuna is done.
Remove Tuna from the pan and slice each steak into 1cm thick slices, three quarters of the way down (don't cut right through - keeping it all together makes it easier to serve). Lift each steak with a spatula and place individually into four large soup bowls.
Spoon the broth (with the veggies) into the bowel - around the tuna.
Garnish with some freshly chopped coriander and the top part of the spring onions (which you did not use in the broth).
Serve piping hot.
Reprinted with permission of Chef Dom
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