Tuna with Coconut Vegetables

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Tuna with Coconut Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
486
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories486 kcal(23 %)
Protein37.7 g(38 %)
Fat31.4 g(27 %)
Carbohydrates13 g(9 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1
2 tablespoons
2 tablespoons
1 teaspoon
1 teaspoon
4
Tuna steaks (About 150g)
1
1 piece
2 tablespoons
1 can
Coconut milk (425ml)
4
Lemongrass (-leaves)
2 sprigs
Lemongrass (Asian)
1
small Onion
1
1
yellow Paprika
2
freshly ground black pepper
Fish sauce (or soy sauce to taste)
1 bunch
fresh Cilantro

Preparation steps

1.

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.

2.

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.