Grilled Tuna and Sour Mango Salad
For the Dressing:
Use a mortar and pestle to pound the galangal, coriander roots, stems, and salt into a paste. Combine with sugar and stir in the lime juice, fish sauce, kaffir lime zest, and kaffir lime juice. The sauce should be equally sweet, sour, and spicy. Just before serving, mix in the appropriate amount of coconut cream (temper to avoid clotting).
For the Tuna:
Marinate the tuna with fish sauce and white pepper for 5 minutes before grilling. Grill to medium rare and rest.
To Assemble and Serve:
Combine the mangoes with the shallots, cashews, coriander, mint, lemongrass, and lime leaves. Toss the salad with 2 ounces of the Dressing and serve on top of the sliced, grilled Tuna.