Recipe courtesy of B. Smith
Seared Tuna with Coconut Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 593
- Total Fat
- 26
- Saturated Fat
- 18
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 62
- Cholesterol
- 88
- Sodium
- 962
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.;