Blue Eggs and Yellow Tomatoes by Jeanne Kelley

Author:Jeanne Kelley [Kelley, Jeanne]
Language: eng
Format: epub, pdf
Publisher: Running Press

To make the sambal: Using a very sharp knife, cut the lime leaves in half lengthwise, removing the center rib of the leaves. Cut the leaves very finely crosswise to make ¼-inch-long slivers. Place the leaves in a small bowl. Add the shallot, chiles, lime juice, peanut oil, sugar, and salt. (Can be prepared to this point up to 2 hours ahead; cover and chill.)

To grill the tuna steaks: Preheat the grill to medium-high heat. Brush both sides of the tuna steaks with oil and season with salt and pepper. Grill until the tuna steaks are not quite cooked all the way through, about 2 minutes per side. Transfer the tuna to plates, top with sambal, and serve.

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