Quick seared tuna steaks with sweet and spicy coconut curry sauce. An easy and attractive summer meal that’s low on effort but big on flavour. Just 30 minutes all in, including an optional side of coconut lime rice with cilantro and black beans.
Prepare the vegetables and aromatics: Mash the garlic and ginger and rough chop the cilantro, chillies, onion, tomatoes, and peppers.
Heat 1 tbsp coconut oil in a large skillet on medium-high heat. Add the vegetables and aromatics.
Saute about 5 minutes or until aromatic then pour in the coconut milk and water. Heat until bubbling then reduce heat and simmer covered another 10-15 minutes.
While the sauce is simmering prepare any side dish you’d like to serve.
After 10-15 minutes the vegetables should be soft and the sauce reduced. Let cool 5 minutes and then blend until smooth.
While sauce is cooling, heat oil in a non-stick skillet over medium-high heat. Sear the tuna on each side. Rare: 1 -2 minutes first side and 1 minute second side. Medium-rare: 3 minutes first side and 2 minutes second side. Fully cooked: 4 minutes first side and 2 minutes second side or poach it for 8 minutes directly in the coconut curry sauce.
When ready to serve, spoon the warm sauce over the tuna steaks.
Keywords: tuna, ahi tuna, tuna steaks, coconut curry sauce, coconut curry, coconut curry with tuna, coconut curry with seafood