Ingredients with Measurements:
- 4 tuna steaks (6 oz each)
- 1 cup unsweetened coconut milk
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded coconut
Special equipment needed:
- Grill
- Large bowl
- Whisk
- Tongs
Step-by-step instructions:
1. In a large bowl, whisk together coconut milk, soy sauce, lime juice, honey, garlic, ginger, red pepper flakes, salt, and pepper.
2. Add tuna steaks to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Remove tuna steaks from the marinade and discard the marinade.
5. Grill tuna steaks for 3-4 minutes per side or until cooked to your desired doneness.
6. In a small pan, toast shredded coconut over medium heat until lightly browned.
7. Serve grilled tuna steaks with toasted coconut and chopped cilantro on top.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 14g
Protein: 41g
Carbohydrates: 7g
Fiber: 1g
Sugar: 5g
Sodium: 540mg
Substitutions for ingredients:
- You can use any other type of fish instead of tuna.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
- You can use lemon juice instead of lime juice.
- If you don't have honey, you can use maple syrup or agave nectar.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- You can add some chopped scallions or red onions to the marinade.
- You can use coconut oil instead of olive oil to grill the tuna steaks.
- You can add some chopped mango or pineapple to the toasted coconut and cilantro topping.
Tips and tricks:
- Make sure to not overcook the tuna steaks, as they can become dry and tough.
- You can use a grill pan or a cast-iron skillet if you don't have a grill.
- You can serve the grilled tuna steaks with some steamed rice or roasted vegetables.
Storage instructions:
- You can store leftover grilled tuna steaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled tuna steaks, place them in a microwave-safe dish and heat them in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- You can serve the grilled tuna steaks on a bed of lettuce or mixed greens.
- You can garnish the dish with some lime wedges or sliced avocado.
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Grilled asparagus
- Mashed sweet potatoes
Troubleshooting advice:
- If the tuna steaks stick to the grill, make sure to oil the grill grates before cooking.
Food safety advice:
- Make sure to marinate the tuna steaks in the refrigerator, not at room temperature.
- Make sure to cook the tuna steaks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Coconut milk is a staple ingredient in many Southeast Asian and Caribbean cuisines.
Flavor profiles:
- This dish has a sweet and savory flavor, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the grilled tuna steaks with some steamed rice and roasted vegetables for a complete meal.
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Region: Thai