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Seared Tuna Steaks with Coconut, Corn and Cilantro

Serves 4
Time 40 min
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.
Ingredients
  • 4 (6-ounce) tuna steaks
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut oil
  • 1 red bell pepper diced
  • 2 medium shallots finely chopped (about 1/2 cup)
  • 1 serrano chile seeded and finely chopped
  • 4 medium cloves garlic finely chopped (about 1 1/2 tablespoons)
  • 2-inch piece fresh ginger finely chopped (about 1 1/2 tablespoons)
  • 1 (15-ounce) can unsweetened coconut milk
  • 1 cup corn kernels (from 2 ears)
  • 1/3 cup chopped fresh cilantro
  • Juice of 1 lime plus lime wedges for serving
Method

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.

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.
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  • 4 (6-ounce) tuna steaks
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut oil
  • 1 red bell pepper diced
  • 2 medium shallots finely chopped (about 1/2 cup)
  • 1 serrano chile seeded and finely chopped
  • 4 medium cloves garlic finely chopped (about 1 1/2 tablespoons)
  • 2-inch piece fresh ginger finely chopped (about 1 1/2 tablespoons)
  • 1 (15-ounce) can unsweetened coconut milk
  • 1 cup corn kernels (from 2 ears)
  • 1/3 cup chopped fresh cilantro
  • Juice of 1 lime plus lime wedges for serving