Ingredients

• Coconut Curry Sauce:
• 1 cup homemade fish stock or bottled clam juice
• 1 cup canned coconut milk
• 1/2 cup canned cream of coconut
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh ginger
• 1/2 cup minced scallions
• 2 tablespoons chopped lemon grass (optional)
• 2 tablespoons curry powder
• 2 tablespoons light soy sauce
• 1/2 teaspoon dried red pepper flakes
• 4 (8-ounce) tuna steaks
• 1/2 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons olive oil

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Instructions

1. Combine all sauce ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan and keep it warm. Rinse the tuna steaks and pat them dry with paper towels. Rub them with the salt and coarse pepper. Heat the oil in a large skillet over medium-high heat, and sear the steaks for 3 to 4 minutes on each side (or to taste). Spoon a pool of Coconut Curry Sauce onto each plate, and set the tuna on top of the sauce. Serve immediately.;