Lime and Coriander-Crusted Tuna with Spicy Watermelon Salad

Ingredients
For the lemongrass Coconut Cream Sauce

  • 2 cloves garlic, smashed then minced
  • 2 stalks lemongrass, grated finely
  • 1 teaspoon ginger (minced into a paste)
  • 1 cup coconut milk
  • 2 teaspoons lime zest
  • 1 teaspoon fish sauce
  • Dash red pepper flakes
  • Dash soy sauce
  • 1/4 jalapeno (seeded)
  • 2 teaspoons cilantro (chopped)
  • Salt to taste
  • 2 teaspoons lime Juice
 For the Spicy Watermelon and Mango Salad
  • 3/4 cup Watermelon (small dice)
  • 1/2 cup Mango (small dice)
  • 2 teaspoons Cilantro (chopped)
  • 1/2 teaspoon Jalapeno (chopped)
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Lime Juice
  • Salt to taste 
For the tuna
  • 1/2 cup crushed panko crumbs
  • 1 teaspoon lime zest
  • 1/2 teaspoon coriander (toasted and ground)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 6 ounces Ahi Tuna (center cut)
  • 1/2 cup flour
  • 1 egg (beaten)
  • Oil for frying

Preparation

Click here for preparation method.

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