Grilled Curry-Lime Tuna with Toasted Coconut Sauce

Fragrant curry powder and fresh lime juice make a flavorful marinade for Indian-inspired grilled tuna steak. Serve with a creamy mint sauce made from coconut milk and Greek-style yogurt. Garnish with toasted coconut and fresh cilantro.

Serves: 6
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Mix Marinade Mix, lime peel, lime juice, oil, curry powder and honey in small bowl. Reserve 4 tablespoons marinade. Place tuna in large resealable plastic bag or glass dish. Add remaining marinade, turn to coat well. Refrigerate 30 minutes.

  • Meanwhile, place coconut milk, yogurt, mint and 2 tablespoons of the reserved marinade in blender container; cover. Blend on medium speed until smooth. Pour into small microwavable bowl. Set aside. Remove tuna from marinade. Discard any remaining marinade.

  • Grill tuna over medium heat 2 to 4 minutes per side or until desired doneness, brushing with remaining 2 tablespoons reserved marinade. Warm sauce in microwave on HIGH 1 minute or until heated through. Spoon over tuna to serve. Sprinkle with toasted coconut and cilantro.

Cooking tip

Try also with salmon or swordfish.

Nutrition information

(Amount per serving)

  • Calories: 313Cholesterol: 46mg
  • Sodium: 406mgProtein: 31g
  • Total Fat: 17gFiber: 1g
  • Carbohydrate: 9g

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