Coconut oil and milk, along with garlic, ginger and chiles create a fragrant and comforting broth that’s the perfect match for a full-flavored fish like tuna. You can serve this dish on its own, with a soup spoon or with steamed rice or rice noodles to soak up the creamy coconut and lime broth.
Rinse tuna steaks and pat dry with paper towels. Season fish on both sides with salt and pepper.
Heat coconut oil in a large, deep skillet over medium-high heat until it is very hot and shimmering (but not smoking). Add tuna and sear until deeply browned, about 4 minutes on each side. Use a slotted spatula to transfer tuna to a plate.
Return the skillet to the heat and add bell pepper and shallots, and cook, stirring until softened, 4 to 5 minutes. Add chile, garlic and ginger, and cook, stirring, until aromatic, about 3 minutes. Add coconut milk and corn and stir to combine; simmer for about 3 minutes. Stir in cilantro and lime juice and return tuna to the skillet (spooning the creamy broth over the fish) and simmer for another 3 to 4 minutes. Serve tuna in deep bowls with plenty of creamy coconut broth and lime wedges.
Per Serving:480 calories (230 from fat), 26g total fat, 20g saturated fat, 80mg cholesterol, 250mg sodium, 17g carbohydrates, (2 g dietary fiber, 6g sugar), 40g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.