Chefs are pairing Asian lychee fruit and lemon grass in seafood dishes, desserts and beverages. In this recipe, a lightly acidic and mildly sweet lemon grass and lychee sauce complements sesame and panko-crusted tuna.
30m
PREP TIME
25m
COOK TIME
417
CALORIES
15
INGREDIENTS
Servings: 4
Ingredients
- Lemon Grass and Lychee Coulis
- 1/4 cup Thai Kitchen® Unsweetened Coconut Milk
- 3 pieces (4-inches each) lemon grass, cut into thirds
-
1/3
cup
fresh
lychee halves
![substitution]( "substitution")
Substitutions available
/ drained canned lychee halves
- 2 teaspoons lime juice
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
-
1/4
teaspoon
Kecap Manis
![substitution]( "substitution")
Substitutions available
/ soy sauce
- Bok Choy and Seasame Tuna
- 10 ounces baby bok choy
- 2 tablespoons panko
- 2 tablespoons black sesame seeds
- 2 tablespoons McCormick Gourmet™ Organic Sesame Seed
- 1 pound yellowfin ahi tuna, 1 to 1 1/4-inch thick
- 1 teaspoon McCormick® Sea Salt Grinder, divided
- 3 tablespoons vegetable oil, divided
-
1/2
cup
fresh
lychee
![substitution]( "substitution")
Substitutions available
/ drained canned lychee halves
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
INSTRUCTIONS
- 1 For the Lemon Grass and Lychee Coulis, microwave coconut milk in small microwavable bowl on HIGH 20 to 30 seconds. Add lemon grass pieces; let stand 10 minutes. Place coconut milk, lemon grass, lychee, lime juice, ginger and Kecap Manis in blender container; cover. Blend 30 seconds or until lemon grass is shredded. Strain mixture, pressing solids with spoon to extract liquid. Set aside
- 2 Prepare ice water bath in large bowl; set aside. Trim root ends of bok choy. Separate into leaves and rinse. Bring large saucepot of salted water to boil. Add boy choy; cook 30 seconds. Drain. Transfer to ice water to stop cooking process. Place bok choy on paper towels. Set aside
- 3 Mix panko and sesame seeds on large plate. Cut tuna into 4 steaks. Moisten lightly with water. Season tuna with 1/2 teaspoon of the sea salt. Coat on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna. Heat 2 tablespoons of the oil in large skillet on medium-high heat. For medium-rare tuna, cook 1 to 1 1/2 minutes on each side. Remove tuna to plate; cover loosely with foil to keep warm
-
4
Heat remaining 1 tablespoon oil in same large skillet on medium-high heat. Add bok choy and lychee; cook and stir 1 minute or just until heated through. Season to taste with remaining 1/2 teaspoon salt and pepper grinder. To serve, slice tuna into thin slices. Arrange bok choy mixture in center of each plate. Top with tuna slices. Drizzle with Lemon Grass and Lychee Coulis
Test Kitchen Tip: Kecap Manis is a thick sweet soy sauce, typically used in Indonesian cooking. It can be found in Asian groceries.
