Maldivian Red Curry Tuna

Heat up your dinner game the sustainable way. This dish bathes roasted Fair Trade Certified tuna steaks, red pepper, and pea pods in a coconut curry sauce with just the right amount of spice. Serve over a bed of white rice or riced cauliflower and garnish with cilantro. Craving a little extra heat? Add a drizzle or two of chili pepper oil. A vibrant, comforting meal that comes together in under 45 minutes. 

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Ingredients

For the coconut curry sauce

  • 4 cups unsweetened coconut milk
  • ¼ cup sugar
  • 1 cup cilantro stems (about 1½ bunches), well-rinsed and coarsely chopped
  • ½ cup lime juice, reserving the zest of the lime
  • 1 Tbsp fish sauce
  • 1 (4-oz) jar Thai red curry paste, mild
  • ¼ cup olive oil

For the tuna

  • 1 cup red pepper, seeded, de-veined, and sliced
  • 1 cup pea pods, rinsed
  • 6 (6-oz) Fair Trade Certified Maldivian yellowfin tuna steaks, cut into 2-inch cubes

For serving

  • ½ cup cilantro leaves
  • Steamed rice
  • Chili pepper oil, if desired

Preparation Instructions

Serves 4

  1. Make the coconut red curry sauce. In a blender or food processor, combine the coconut milk, sugar, cilantro stems, lime zest, lime juice, fish sauce, curry paste and olive oil and process for 30 seconds. Transfer a 4-qt stock pot.
  2. Position an oven rack on the lower level and preheat the oven to 425°F. Add the tuna, red pepper, and pea pods to the stock pot. Bake for 30 minutes. Season with salt, pepper, and additional lime juice.
  3. To serve, spoon the curry mixture into four individual bowls. Garnish with cilantro. Pass with the rice and the chili oil.