Coconut-Crusted Ahi with Tropical Salsa & Peanut Sauce

Coconut-Crusted Ahi with Tropical Salsa & Peanut Sauce

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From: EatingWell Magazine, January/February 2019

A fragrant peanut sauce sends this tropical tuna recipe over the top in terms of flavor power per bite. To make the sauce quickly and easily in a blender, we've bumped up the volume of ingredients, so you'll have some leftovers. The sauce works great for making peanut noodles or as a dipping sauce for just about anything. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Ingredients 6 servings

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  • Peanut Sauce
  • 1 tablespoon canola oil
  • 1 (3 inch) piece lemongrass, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 1 Kaffir lime leaf or 1 teaspoon chopped jarred leaves
  • ½ bunch fresh cilantro, stems and leaves separated, chopped
  • 1 tablespoon sake
  • ¾ cup low-sodium chicken broth
  • ¾ cup coconut milk
  • ¼ cup unsalted roasted peanuts
  • 3 tablespoons smooth natural peanut butter
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sambal oelek
  • Tropical Salsa
  • 1½ cups diced pineapple, mango, papaya and/or dragon fruit
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • ½ jalapeño, seeded if desired, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Pinch of kosher salt
  • Fish
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • ½ cup shredded unsweetened coconut
  • ½ cup chopped unsalted macadamia nuts
  • ¼ cup rice flour
  • 2 large egg whites, lightly beaten
  • 6 (4 ounce) ahi tuna steaks (1- to 1¼-inches thick)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons canola oil, divided

Preparation

  • Prep

  • Ready In

  1. To prepare peanut sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add lemongrass, garlic, ginger, lime leaf and cilantro stems. Cook, stirring frequently, until soft and fragrant, 1 to 2 minutes. Add sake and cook, stirring, until almost evaporated, about 10 seconds. Add broth, coconut milk, peanuts, peanut butter and fish sauce; bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
  2. Off the heat, stir lime juice, sambal oelek and the cilantro leaves into the sauce. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Return to the pan and cover to keep warm.
  3. Meanwhile, to prepare salsa: Combine fruit, onion, 2 tablespoons cilantro, jalapeno, 1 tablespoon each lemon and lime juice and pinch of salt in a medium bowl. Set aside.
  4. To prepare fish: Combine panko, coconut and macadamias in a shallow dish. Place flour in another dish and egg whites in a third dish.
  5. Sprinkle tuna with salt and pepper. Dredge in the flour, shaking off excess, then dip in egg white, letting excess drip off, then coat with the coconut mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, 4 to 5 minutes. Turn the tuna and add the remaining 1 tablespoon oil. Cook 4 to 5 minutes more for medium-rare. Serve with some of the peanut sauce and salsa.
  • To make ahead: Refrigerate peanut sauce (Steps 1 & 2) for up to 3 days. Thin with water to desired consistency.

Nutrition information

  • Serving size: 3 ounces tuna, 3 tablespoons sauce and ½ cup salsa
  • Per serving: 426 calories; 25 g fat(8 g sat); 3 g fiber; 17 g carbohydrates; 34 g protein; 29 mcg folate; 44 mg cholesterol; 6 g sugars; 0 g added sugars; 514 IU vitamin A; 25 mg vitamin C; 31 mg calcium; 2 mg iron; 504 mg sodium; 749 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 5 fat, 4 lean protein, ½ fruit, ½ starch

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