Entree: Nauru – Grilled Tuna with Coconut Cream

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 1 cup (240 ml) coconut cream
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) fresh grated ginger
- 2 cloves garlic, minced
- 1 small red chili, thinly sliced (optional)
- 1 tsp (4 g) brown sugar
- 1/2 tsp (2 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut milk (for reducing the sauce)
- 2 tbsp (8 g) chopped fresh cilantro or chive greens for garnish
- 2 tbsp (10 g) toasted shredded coconut for garnish (optional)

Instructions

1. Whisk together coconut cream, lime juice, soy sauce, oil, grated ginger, garlic, brown sugar, sliced chili, salt, and pepper in a shallow dish. Reserve 1/2 cup (120 ml) of the mixture for the finishing sauce, and place the tuna steaks in the remaining marinade; coat well and refrigerate for 15–30 minutes (no more than 30 minutes to preserve texture).
2. Preheat a grill or grill pan to high heat and oil the grates lightly. Remove tuna from marinade and pat lightly to avoid excess dripping. Grill the tuna steaks 1.5–3 minutes per side depending on thickness for medium-rare (longer if desired), searing to develop grill marks but keeping the center moist.
3. While tuna grills, simmer the reserved 1/2 cup (120 ml) coconut marinade with 2 tbsp (30 ml) coconut milk in a small saucepan over medium-low heat until slightly reduced and warmed through, about 3–5 minutes; taste and adjust with additional lime juice or salt as needed to balance sweetness and acidity.
4. Remove tuna from the grill and let rest 1–2 minutes. Spoon the warm coconut cream sauce over the steaks, garnish with chopped cilantro and toasted shredded coconut, and serve immediately with steamed rice, grilled vegetables, or a simple green salad.