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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.