Tuna With Coconut Curry Sauce Recipe
Ingredients
| Coconut milk | 1 Cup (16 tbs), canned | |
| 4 teaspoons tamarind concentrate or lime juice | ||
| 1 1/2 teaspoons Thai red curry paste or curry powder | ||
| Cilantro | 2 Tablespoon, minced | |
| Ahi tuna | 1 1/2 Pound | |
| Cashews | 1/2 Cup (16 tbs), chopped | |
| Hot cooked rice | 4 Cup (16 tbs) | |
| Basil leaves | 1/4 Cup (16 tbs), slivered | |
| Salt | To Taste | |
Directions
1. In a bowl, mix coconut milk, tamarind concentrate, and curry paste; stir in cilantro.
2. Rinse tuna, pat dry, and turn over in coconut milk sauce. Lift out fish; save the sauce.
3. Pour sauce into a 1- to 1 1/2-quart pan; bring to a boil over high heat, stirring. Or bring to a boil in a microwave-safe container in a microwave oven at full power (100%). Keep warm.
4. Have barbecue ready with direct heat at very hot. Lightly oil grill and set fish on it. Cook tuna until bottom is pale color about 1/4 inch into fish (cut to test; center is red), about 2 minutes. Turn tuna with a wide spatula and cook until side on grill is the same color as it is on the top, and center is still pink to red, about 1 minute longer.
5. Stir cashews into rice, spoon onto plates, and top with equal portions tuna. Sprinkle with basil.
2. Rinse tuna, pat dry, and turn over in coconut milk sauce. Lift out fish; save the sauce.
3. Pour sauce into a 1- to 1 1/2-quart pan; bring to a boil over high heat, stirring. Or bring to a boil in a microwave-safe container in a microwave oven at full power (100%). Keep warm.
4. Have barbecue ready with direct heat at very hot. Lightly oil grill and set fish on it. Cook tuna until bottom is pale color about 1/4 inch into fish (cut to test; center is red), about 2 minutes. Turn tuna with a wide spatula and cook until side on grill is the same color as it is on the top, and center is still pink to red, about 1 minute longer.
5. Stir cashews into rice, spoon onto plates, and top with equal portions tuna. Sprinkle with basil.
Chef
