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.
Oxmoor House MARCH 2010
1. Prepare grill.
2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.
3. 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
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