Coconut-Crusted Ahi with Tropical Salsa & Peanut Sauce
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.Advertisement
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.
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.
To prepare fish: Combine panko, coconut and macadamias in a shallow dish. Place flour in another dish and egg whites in a third dish.
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.
5 fat, 4 lean protein, 1/2 fruit, 1/2 starch