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.
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.
Try also with salmon or swordfish.