There’s nothing like the texture and taste of fresh grilled or seared tuna. The key is not to overcook it. In fact, serving it slightly rare is the only way to go! You can substitute another firm fish, chicken, pork or tofu for the tuna in this dish. The light coconut milk and hoisin makes for a creamy, Asian-style sauce.
1. To make the sauce, whisk the coconut milk, hoisin sauce, honey, oil, soy sauce, rice vinegar, cornstarch, garlic and ginger in a bowl until smooth. Set aside.
2. Spray a non-stick skillet or grill pan with cooking oil and heat to high. Cook the tuna just until seared on both sides but still rare on the inside, about 3 minutes. Immediately remove from the skillet. Cut into 1-inch cubes and set aside.
3. Spray a non-stick skillet or wok with cooking oil and place over high heat. Add the red pepper and peas and stir-fry for 3 minutes. Add the sauce and stir-fry for 2 minutes, or until slightly thickened. Add the tuna at the last minute and toss, being careful not to overcook the tuna.
4. Transfer to a serving platter. Sprinkle with green onion, cilantro and sesame seeds.
3/4 cup light coconut milk
1 1/2 tsp minced fresh garlic
1 1/2 Tbsp honey
1 1/2 tsp sesame oil
1 1/2 Tbsp low-sodium soy sauce
2 tsp rice vinegar
2 tsp cornstarch
1/4 cup hoisin sauce
12 oz fresh tuna steak
1 1/2 cups sliced red bell pepper
1 1/2 cups sugar snap peas or snow peas
1/4 cup chopped fresh cilantro or parsley
1/3 cup chopped green onion
2 tsp sesame seeds, toasted
Nutritional Analysis per Serving
Protein 22 g
Saturated Fat 2.5 g
Carbohydrates 34 g
Cholesterol 35 mg
Sodium 360 mg
Prep Time: 15 minutes
Cook Time: 8 minutes
Make Ahead: Prepare sauce up to 3 days in advance and refrigerate.