Coconut-Curry Tuna

I was looking for a "dish inspiration" when I saw this recipe in the June 2011 edition of Everyday Food magazine. The original recipe was actually "Coconut-Curry Mussels" but since the only seafood I had in my fridge was tuna, I had to make a major tweak.

It still turned out good. I paired it with some egg noodles to make a complete dish. Yum!


What you need: 

1 tablespoon unsalted butter
2 cups egg noodles
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
1 can (13.5 ounces) unsweetened coconut milk
1/2 tablespoon yellow curry powder
1 pound tuna fillet, cubed
2 tablespoons fresh lime juice
1/4 cup peas


What to do:  

Cook egg noodles per package instructions. Drain and set aside.

Melt butter in a large pot over medium-high heat. Add garlic and ginger. Saute for about a minute. Whisk in the coconut milk and curry powder, increase heat to high and bring to a boil. Add the cubed tuna and peas. Stir to combine. Cover and reduce heat to medium-high, cook for about 5 minutes.

Remove pot from heat and stir in lime juice. Serve over cooked egg noodles.


Tips, Tricks and Tweaks:

 1. Not a fan of pasta? Serve with rice instead.
2. Try different seafood - mussels, shrimps, scallops, etc.
3. Garnish with cilantro!
4. Use premium coconut milk. First pressing is always the best!

*Nope, I'm not an endorser. I just like Thai Kitchen coconut milk. I have tried a lot of brands, but I think this is the best.