Seared Tuna in Thai-Style Curry Sauce
with Jade Rice & Carrot-Mango Salad
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
This tropical, Thai-inspired tuna dish is stunning enough to grace any restaurant table, yet easy to make at home. You’ll sear your tuna until it gets a nice outer crust while keeping its beautiful ruby-pink tenderness in the middle. You’ll then lay it on a bed of pastel-green jade rice (it gets its tint from bamboo juice), and drizzle it with a fragrant coconut and ginger curry sauce. Give the dish that professional cheffy flourish with a sprinkling of fresh cilantro, and serve a sweet and crunchy carrot-mango salad on the side.
We will send you:
- 2 Wild-caught tuna steaks
- 100g Carrots
- 1 Bunch of cilantro
- 20g Ginger
- 2 Garlic cloves
- 1 Lime (or lemon)
- 1 Shallot (or onion)
- 1 Mango
- 165ml Coconut milk
- 165g Jade rice
- 18g Mild yellow curry paste
- 6.25g Spicy Bangkok Banquet spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Tuna, Sesame
You will need:
Medium pot
Medium pan (non-stick if possible)
Large high-sided pan
Zester
Peeler
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
101 g
Sugars
24 g
Protein
45 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 9 to 10 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, peel and thinly slice the carrots into rounds. Zest and juice the lime. Peel, halve and mince the shallot. Mince the garlic. Peel and mince the ginger. Peel and small-dice the mango. Pick the cilantro leaves off the stems, discarding the stems; finely chop the leaves.
Make the curry sauce
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the shallot, garlic and ginger. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add as much curry paste as you’d like. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the coconut milk, as much lime zest as you’d like and ½ cup water (double for 4 portions); season with S&P. Reduce the heat and simmer for 4 minutes (be careful not to boil, as the coconut milk may separate). Add up to ½ the lime juice (to taste).
Cook the tuna
While the curry simmers, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the tuna steaks* dry with paper towel; season with the spice blend and S&P. Add to the pan and cook, 1 to 2 minutes per side for medium-rare, or until cooked as desired. Transfer to a cutting board. Thinly slice the tuna against the grain.
Make the carrot-mango salad
While the tuna cooks, in a large bowl, combine the remaining lime juice and 2 tbsp oil (double for 4 portions); season with S&P. Add the carrots, mango and ½ the cilantro; toss well.
Finish & serve
To the pot of rice, add ½ the remaining cilantro. Divide the finished rice between your plates. Top with the tuna steaks and a drizzle of curry sauce. Garnish with the remaining cilantro. Serve the carrot-mango salad and the remaining curry sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
