Red curry paste gives this tuna dish spiciness and depth of flavor. The sweetness from the vibrantly colored accompanying salad balances the heat and adds a burst of fresh flavor to the meal. Use less curry paste, if you prefer.
4 (6-ounce) sushi-grade tuna steaks (1 inch thick)
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon red curry paste (such as Thai Kitchen)
4 lime wedges
How to Make It
Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.
Place fish on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Serve with lime wedges.
Serve with: Edamame and Roasted Red Pepper Salad
Cooking Light Fresh Food Fast Weeknight Meals
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