Thursday, November 05, 2009

Red Curry and Coconut Tuna Steaks

Serves two

2 fresh tuna steaks

For the marinade:
1 teasp red curry paste
2 tablesp white wine
1 tablesp lemon juice
1 teasp (level) sugar

grated coconut for coating
peanut oil

For the dressing:
2 tablesp fish sauce
2 tablesp lemon juice
2 teasp sugar
1 tablesp fresh corianger, chopped

Combine all ingredients of the marinade and leave the tuna to marinate for 10 minutes (turn from time to time).
Coat the steaks with grated coconut. Heat up a couple of tablespoons of peanut oil, and cook them for about 2 minutes on each side.
Serve right away, with basmati rice, vegetables, and drizzles of dressing.

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