Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe

1. 1

   For the marinade; mix together in a small bowl all ingredients but olive oil, tuna and 1 teaspoon of the tandoori paste.

2. 2

   Stir in the olive oil and season the tuna steaks with salt and pepper.

3. 3

   Now take the marinade and rub an even coat of it on the tuna steaks.

4. 4

   Set aside in the fridge to marinade for 45 minutes.

5. 5

   To grill the tuna preheat your grill to medium high heat.

6. 6

   Make sure that the tuna steaks are evenly coated with the marinade prior to placing on the grill then sear the tuna for 3-4 minutes per side.

7. 7

   Mean while coat shrimp with remaining tandoori paste and grill 45 seconds per side or until just cooked.

8. 8

   For the shrimp and coconut cream puree, heat the peanut oil in a medium sauce pan over medium high heat.

9. 9

   SautA the ginger and enoki until golden brown.

10. 10

    Next add the green curry paste and shrimp, sautAing until all is well coated and shrimp is just beginning to cook.

11. 11

    Add the coconut cream and bring to a gentle simmer.

12. 12

    Simmer five5 minutes before pureeing until smooth in a blender or food processor.

13. 13

    Return puree to the pan and season with salt and pepper to your taste.

* Per serving · 4 servings · Values may vary.