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Old 22-07-2006, 04:31 AM posted to
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Default Thai Tuna with Coconut-Curry Sauce

Thai Tuna with Coconut-Curry Sauce

1 cup canned coconut milk
4 teaspoons tamarind concentrate or lime juice
1 1/2 teaspoons Thai red curry paste or curry powder
2 tablespoons minced fresh cilantro
1 1/2 pounds boned tuna, 1 1/4 to 1 1/2 inch thick
1/2 cup chopped salted roasted cashews
4 cups hot cooked rice
1/4 cup slivered fresh basil leaves

In a bowl, mix coconut milk, tamarind concentrate, and curry paste; stir
in cilantro. Rinse tuna, pat dry, and turn over in coconut milk sauce.
Lift out fish; save the sauce. Pour sauce into a 1 to 1 1/2-quart pan,
bring to a boil over high heat, stirring. Or bring to a boil in a
microwave-safe container in a microwave oven at full power. Keep warm.
Have barbecue ready with direct beat at very hot (see right). Lightly oil
grill and set fish on it. Cook tuna until bottom is pale color about 1/4
inch into fish (cut to test; center is red), about 2 minutes. Turn tuna
with a wide spatula and cook until side on grill is the same color as it
is on the top, and center is still pink to red, about 1 minute longer.
Stir cashews into rice, spoon onto plates, and top with equal portions
tuna. Sprinkle with basil. Serve with warm coconut-curry sauce and add
salt to taste. Makes 4 servings.

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