{"id":1107,"date":"2025-06-02T20:12:46","date_gmt":"2025-06-02T18:12:46","guid":{"rendered":"https:\/\/caulinary.menu\/?p=1107"},"modified":"2025-06-08T13:41:12","modified_gmt":"2025-06-08T11:41:12","slug":"grilled-tuna-steak-with-kaffir-lime-vadouvan-sauce","status":"publish","type":"post","link":"https:\/\/caulinary.menu\/index.php\/2025\/06\/02\/grilled-tuna-steak-with-kaffir-lime-vadouvan-sauce\/","title":{"rendered":"Grilled tuna steak with kaffir lime & Vadouvan sauce"},"content":{"rendered":"\n

Some ideas turn out even better than what you hoped for… this is definitely one of those!<\/p>\n\n\n

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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n \n<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Wine <\/span>Champagne<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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  • cast-iron grill pan or (kamado) bbq<\/div><\/li>
  • mandoline<\/div><\/li>
  • hand blender<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 300<\/span> gr<\/span> fresh tuna<\/span><\/li>
    • 4<\/span> chicory or radicchio leaves<\/span><\/li>
    • 3<\/span> radishes<\/span><\/li>
    • 1<\/span> shallot<\/span><\/li>
    • 1<\/span> clove<\/span> of garlic<\/span><\/li>
    • 100<\/span> ml<\/span> white wine vinegar<\/span><\/li>
    • 1<\/span> tsp<\/span> sugar<\/span><\/li>
    • \u00bc<\/span> cube<\/span> fish stock<\/span><\/li>
    • white balsamic vinegar<\/span><\/li>
    • rice vinegar<\/span><\/li>
    • Mirin (rice wine)<\/span><\/li>
    • Japanese smoked vinegar<\/span> (optional, if you can get your hands on it)<\/span><\/li>
    • 1<\/span> tsp<\/span> Vadouvan<\/span><\/li>
    • 3<\/span> (frozen) kaffir lime leaves<\/span><\/li>
    • 125<\/span> ml<\/span> cooking cream<\/span><\/li>
    • Furikake<\/span><\/li>
    • olive oil<\/span><\/li>
    • butter<\/span><\/li>
    • affilla cress<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
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      Pickled radishes<\/h4>
      • Cut the radishes into thin slices with a mandoline or knife. <\/span><\/div><\/li>
      • Put the white wine vinegar in a sauce pan and add a teaspoon of sugar. Heat until the sugar has melted (it doesn't need to boil). <\/span><\/div><\/li>
      • Then take it off the heat and put in a small jar with the radish slices. Let it sit for at least half an hour (but longer is fine as well, you can make this in advance). <\/span><\/div><\/li><\/ul><\/div>

        Kaffir & Vadouvan sauce<\/h4>
        • Peel and finely chop the shallot and saut\u00e9 it in a bit of oil and butter in a sauce pan. <\/span><\/div><\/li>
        • Peel the clove of garlic and cut into thin slices and add those to the shallot.<\/span><\/div><\/li>
        • When the shallots are translucent, add a dash of rice vinegar, mirin, white balsamic vinegar, \u00bc cube of fish stock, 150 ml of water, a teaspoon of Vadouvan and 3 kaffir lime leaves. If you are able to find it (I bought it at Hanos), add a tiny dash of Japanese smoked vinegar (see picture below). Make sure not to add too much, because it has a very strong flavour that could easily overpower everything else.<\/span><\/div><\/li>
        • Let it simmer for about 15 minutes for it to reduce to a concentrated sauce (if it needs longer for that, that is fine as well, it doesn't need to be a large amount, because you will add cream after this). It should have a great kaffir scent and it should be both deeply savory and deliciously fresh.<\/span><\/div><\/li>
        • Strain the sauce into a bowl to remove any solids. Put the liquid back into the sauce pan. Keep off the heat until almost ready to serve.<\/span><\/div><\/li><\/ul><\/div>

          Tuna<\/h4>
          • Take the piece of 300 grams of tuna as a whole and grill it (in a cast-iron grill pan or on a (kamado) bbq) very shortly, just to sear the outside, leaving the inside raw (see picture).<\/span><\/div><\/li><\/ul><\/div>

            Sauce again<\/h4>
            • Heat the concentrated part of the sauce again and then add the cooking cream.<\/span><\/div><\/li>
            • Foam the sauce with a hand blender.<\/span><\/div><\/li><\/ul><\/div>

              Serving<\/h4>
              • Slice the tuna thinly.<\/span><\/div><\/li>
              • Put some sauce on to each plate as well as one leave of chicory per plate.<\/span><\/div><\/li>
              • Put some tuna on top of the sauce.<\/span><\/div><\/li>
              • Sprinkle some furikake on the tuna.<\/span><\/div><\/li>
              • Then put some slices of radish on top of the tuna.<\/span><\/div><\/li>
              • Finish with an affilla cress.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

                Some ideas turn out even better than what you hoped for… this is definitely one of those!<\/p>\n","protected":false},"author":1,"featured_media":1108,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[67,68,2],"tags":[6,4,97],"class_list":["post-1107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch","category-main","category-starters","tag-fish","tag-summer","tag-surprising-combination"],"_links":{"self":[{"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/posts\/1107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/comments?post=1107"}],"version-history":[{"count":2,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/posts\/1107\/revisions"}],"predecessor-version":[{"id":1113,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/posts\/1107\/revisions\/1113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/media\/1108"}],"wp:attachment":[{"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/media?parent=1107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/categories?post=1107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/caulinary.menu\/index.php\/wp-json\/wp\/v2\/tags?post=1107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}