Recipe courtesy of B. Smith

Seared Tuna with Coconut Sauce

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Coconut Curry Sauce:

1 cup homemade fish stock or bottled clam juice

1 cup canned coconut milk

1/2 cup canned cream of coconut

2 garlic cloves, crushed

2 tablespoons chopped fresh ginger

1/2 cup minced scallions

2 tablespoons chopped lemon grass (optional)

2 tablespoons curry powder

2 tablespoons light soy sauce

1/2 teaspoon dried red pepper flakes

4 (8-ounce) tuna steaks

1/2 teaspoon salt

1 teaspoon coarsely ground black pepper

2 tablespoons olive oil


  1. Combine all sauce ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan and keep it warm. Rinse the tuna steaks and pat them dry with paper towels. Rub them with the salt and coarse pepper. Heat the oil in a large skillet over medium-high heat, and sear the steaks for 3 to 4 minutes on each side (or to taste). Spoon a pool of Coconut Curry Sauce onto each plate, and set the tuna on top of the sauce. Serve immediately.;
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