We're off to south east asia again for the next leg of our #aroundtheworldin80BBQS journey. The following recipe is easy and packed with heat and flavour.

We love recipes like this at WOWBBQ, simply chop up a load of ingredients and add to a ziplock bag with your meat. Leave to infuse and then grill over direct heat. So simple.

Much like thai food you'll find with vietname cuisine that the key flavours of a dish are sour, bitter, sweet, spicy and salty. This dish beautifully encapsulates the vietnamese style of cooking, sour lime juice, sugar, chillies, fragant mint and salty fish sauce. What a treat.

For a twist we're serving the vietnamese style tuna steaks with a rice noodle salad packed with even more heat and flavour instead of the usual accompaniment of plain white rice.

INGREDIENTS

• Tuna steaks

For the marinade:
(Quantities adjusted for two tuna steaks - approx 250g)

• 2 tbsp Olive oil
• 1 tbsp Sesame oil
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce
• Juice of two limes
• 2 garlic cloves, finely minced
• 1 small handful of fresh coriander, finely chopped
• 1 small handful of fresh mint, finely chopped
• 3 spring onions, finely chopped (stalks included)
• 3 birdseye/thai chillies, finely sliced (seeds included)
• 2 heaped Tsp of brown sugar

INGREDIENTS

For the noodle salad:

• Rice noodles (250g pack to serve 2)
• Juice of one lime
• 1 garlic clove, finely minced
• 1 tsp ginger, finely grated
• 2 tbsp fish sauce
• 2 hot red chillies, finely sliced
• 4 tbsp roasted unsalted peanuts, crushed
• 4 spring onions, finely sliced
• Pinch of shredded thai basil (optional)
• Pinch of shredded mint leaves (optional)

EQUIPMENT

To produce this dish we've used the following:

• Weber Genesis S330
• Large Drip Trays
• Gloves