Ingredients:
For the Tuna Steaks:
4 tuna steaks (about 6 oz each)
1/2 cup coconut milk
1 tablespoon soy sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon lime juice
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
Salt and pepper, to taste
1/2 cup shredded coconut (sweetened or unsweetened)
For Serving:
Lime wedges, for garnish
Fresh cilantro, chopped (optional)
Cooked rice or quinoa, for serving
Instructions:
Marinate the Tuna Steaks:
In a shallow dish, whisk together the coconut milk, soy sauce, sriracha, lime juice, grated ginger, minced garlic, salt, and pepper.
Place the tuna steaks in the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Prepare the Coconut Coating: 3. On a plate, spread out the shredded coconut.
Cook the Tuna Steaks: 4. Heat a grill or a large skillet over medium-high heat. Lightly oil the grill grates or skillet to prevent sticking. 5. Remove the tuna steaks from the marinade, allowing any excess liquid to drip off. Dredge each steak in the shredded coconut, pressing gently to ensure it adheres. 6. Grill or sear the tuna steaks for about 2-3 minutes on each side for medium-rare, or until they reach your desired doneness. The coconut should be golden brown.
Serve: 7. Transfer the cooked tuna steaks to a serving platter. Garnish with lime wedges and chopped cilantro if desired. Serve alongside cooked rice or quinoa to soak up the flavors.
Tips:
Serving Suggestions: These tuna steaks are great with a fresh salad or steamed vegetables for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.
Variations: For extra spice, add more sriracha or serve with a spicy dipping sauce.
Enjoy this delicious and vibrant Spicy Coconut Tuna Steaks, perfect for a quick and flavorful dinner!