Grilled Tuna with Grilled Papaya, Cucumber, and Mint Vinaigrette

Vinaigrette

1/2 cup red wine vinegar
1/4 cup lime juice
2 tablespoons fish sauce (nuoc cham)
2 tablespoons soy sauce
1/3 cup peanut oil
1/4 cup sesame oil
3/4 cup diced grilled papaya, recipe follows
1/4 to 1/2 cup diced Maui onions or red onion
3/4 cup peeled, seeded, and diced cucumber
3 tablespoons chopped mint leaves
1 tablespoon chopped basil leaves
1 teaspoon sugar
1/2 teaspoon white pepper

Tuna

1 1/2 pound piece sushi-grade ahi tuna
Peanut oil
Salt
Freshly ground black pepper

For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a nonreactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered and refrigerated.

For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill. Slice the tuna into 1/4-inch thick slices.

Serve the tuna with the vinaigrette.

Yield: 8 servings

Grilled Papaya

1 strawberry papaya
2 teaspoons chili oil (found at Asian markets)
Salt

Preheat a grill.

Peel and halve the papaya. Scoop out seeds, season with salt and chili oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool.