Tuna with Coconut Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 486 kcal | (23 %) | ||
| Protein | 37.7 g | (38 %) | ||
| Fat | 31.4 g | (27 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- Ingredients
- 1 Red chili pepper
- 2 Tbsps soy sauce
- 2 Tbsps Lime juice
- 1 tsp honey
- 1 tsp sesame oil
- 4 Tuna steak (About 150g)
- 1 garlic clove
- 1 pc fresh ginger
- 2 Tbsps soybean oil
- 1 can Coconut milk (425ml)
- 4 Lemongrass (-leaves)
- 2 sprigs Lemongrass (Asian)
- 1 small onion
- 1 Red paprika
- 1 yellow paprika
- 2 Fennel bulb
- freshly ground Black pepper
- Fish sauce (or soy sauce to taste)
- Iodized salt
- 1 bunch fresh cilantro
Preparation steps
Rinse and remove seeds from chile and cut into rings. Combine half of the chile with soy sauce, lime juice, honey and sesame oil. Rinse the tuna, pat dry and brush with the marinade. Cover and marinate for 30 minutes. Peel the garlic and ginger and chop, Heat 1 tablespoon of oil in a saucepan and sauté garlic, ginger and remaining chile. Add the coconut milk. Rinse and chop lemongrass and leaves and add to the coconut milk mixture. Simmer for about 1 minute.
Peel the onions and chop finely. Rinse the pepper and fennel and cut into thin strips. Simmer together with the diced onions in coconut milk for about 10 minutes. Season with pepper and fish or soy sauce. Remove the fish from the marinade and brush with the remaining soybean oil. Cook in a grill pan on each side for about 2 minutes. Season with salt and pepper. Serve the tuna steaks with the vegetables and sprinkle with cilantro.
