• Seared Ahi Tuna with Coconut Curry


Easy Thai-Style Curry

By Andrew Zimmern

A taste of the tropics during the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty and sweet flavors you crave in Thai cuisine. Yet it’s totally approachable for kids. Use the freshest tuna you can find; it’ll pay off in the end.

Seared Ahi Tuna with Coconut Curry

Servings: 6

Total: 30 minutes


  • 2 pounds of the fresh ahi tuna
  • 2 tablespoons peanut oil
  • 1/4 cup mirin
  • 3 smashed garlic cloves
  • 1/4 cup julienned fresh ginger
  • 2 dried red chiles
  • 1 teaspoon Thai green curry paste (Thai Kitchens brand is fine)
  • 1/4 cup coconut milk
  • 10 basil leaves
  • 3 tablespoons sliced shallots
  • 1/2 cup julienned carrots
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • Mint and cilantro for garnish


Cut tuna into roughly 2-inch square “cubes.” Season with sesame seeds and sea salt.

Place a wok over high heat, let the pan get hot and add one tablespoon of the peanut oil.

When smoking brown the tuna on 4 sides, about 1 minute per side (tuna should be rare). Reserve.

Wipe out the pan and add the tablespoon of oil.

When smoking add the garlic, ginger, chiles and curry paste.

Swirl and add the shallots, carrots and basil.

Swirl and add the mirin and coconut milk.

Simmer to a sauce consistency, about 5-8 minutes.

Season with the fish sauce and lime.

Serve the sauce under the tuna, garnishing with julienne mint and cilantro.

Photograph by Madeleine Hill.

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