This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so, and it was still the best tuna I’d ever tasted. It instantly became my new go-to recipe—so easy to make and SO delicious!
Coconut, Lime, Tuna Steaks
Servings: 2-20
Preparation Time: 20 min
Ingredients:
- extra virgin olive oil
- seafood seasoning blend of choice
- Coconut Cream Concentrate
- organic limes
- wild caught ahi tuna steaks
- Virgin Coconut Oil
Directions:
Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened Coconut Cream Concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium-size steaks. Multiply as needed for your desired number of steaks.
Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.
Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2–3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.
Serve immediately with a side of Bhutanese red or forbidden rice and the green veggie of your choice for a super easy, company-worthy dinner!
Recipe and photo submitted by Lydia, Salem, VA.
