Seared Tuna Steaks with Coconut, Corn and Cilantro
- 4 (6.0-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 (15.0-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
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.
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- 4 (6.0-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 (15.0-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