B. Smith shared this recipe with Joan Hamburg on today's show -- she had the pleasure of making it with former NYC Mayor Koch years ago!
Coconut and curry are a classic Caribbean combination, and in this dish they are a knockout blend that transforms the tuna.
Coconut Curry Sauce:
1 C homemade fish stock or bottled clam juice
1 C canned coconut milk
1/2 C. canned cream of coconut
2 garlic cloves, crushed
2 T chopped fresh ginger
1/2 C minced scallions
2 T chopped lemon grass (optional)
2 T curry powder
2 T light soy sauce
1/2 tsp. dried red pepper flakes
4 (8-ounce) tuna steaks
1/2 tsp. salt
1 tsp. coarsely ground black pepper
2 T B. Smith's Extra Virgin Oil
Combine all sauce ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan and keep it warm.
Rinse the tuna steaks and pat them dry with paper towels. Rub them with the salt and coarse pepper. Heat the oil in a large skillet over medium-high heat, and sear the steaks for 3 to 4 minutes on each side (or to taste). Spoon a pool of Coconut Curry Sauce onto each plate, and set the tuna on top of the sauce. Serve immediately.
Recipe copyright B. Smith