Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.