Ingredients

For the salad:

• 1 tablespoon fish sauce
• 1 tablespoon grated, peeled fresh ginger
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon granulated sugar
• 1 medium garlic clove, minced
• 1 Thai bird chile, stemmed and minced
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and grated (about 1 cup)
• 1/2 English cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the tuna:

• 4 (1-inch-thick) sushi-grade tuna steaks (about 1 1/2 pounds)
• Vegetable oil, for oiling the tuna and the grill
• Kosher salt
• Freshly ground black pepper

To serve:

• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped roasted, salted peanuts

Description

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