Tuna with Coconut-Curry Sauce

Notes: Purchase tamarind concentrate in Latino or Middle Eastern food markets. The concentrate and curry paste are also sold in Southeast Asian groceries and well-stocked supermarkets.

Yield: 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 610
  • Calories from fat: 34%
  • Protein: 48g
  • Fat: 23g
  • Saturated fat: 13g
  • Carbohydrate: 52g
  • Fiber: 2.3g
  • Sodium: 251mg
  • Cholesterol: 77mg


  • 1 cup canned coconut milk
  • 4 teaspoons tamarind concentrate or lime juice
  • 1 1/2 teaspoons Thai red curry paste or curry powder
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 pounds boned tuna (ahi, 1 1/4 to 1 1/2 in. thick)
  • 1/2 cup chopped salted roasted cashews
  • 4 cups hot cooked rice
  • 1/4 cup slivered fresh basil leaves
  • Salt


  1. 1. In a bowl, mix coconut milk, tamarind concentrate, and curry paste; stir in cilantro.
  2. 2. Rinse tuna, pat dry, and turn over in coconut milk sauce. Lift out fish; save the sauce.
  3. 3. Pour sauce into a 1- to 1 1/2-quart pan; bring to a boil over high heat, stirring. Or bring to a boil in a microwave-safe container in a microwave oven at full power (100%). Keep warm.
  4. 4. Lay tuna on a lightly oiled barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds), close lid on gas grill. Cook tuna until bottom is pale color about 1/4 inch into fish (cut to test; center is red), about 2 minutes. Turn tuna with a wide spatula and cook until side on grill is the same color as it is on the top, and center is still pink to red, about 1 minute longer.
  5. 5. Stir cashews into rice, spoon onto plates, and top with equal portions tuna. Sprinkle with basil. Serve with warm coconut-curry sauce and add salt to taste.
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