Step 1

In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.

Step 2

Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.

Step 3

Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.

Step 4

Grill and cook the shrimp till golden brown. Remove and keep warm.

Step 5

In a heavy non-stick pan on high heat. When hot, sear sear tuna fish 2 minutes on each side for medium raw. Cook abit longer if you want it well-done.

Step 6

Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.

Step 7

Mint Pumpkin Sauce: In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.

Step 8

Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste. Add more chicken broth if mixture is too thick.