Tuna with Spicy Coconut Sauce

From The 50 Best Low-Carb Recipes:

1 can (13 ½ ounces) unsweetened coconut milk
1 tbsp. wasabi powder
6 tuna steaks, ahi or yellowtail sushi grade, each 5 ounces and 1 inch thick
Freshly ground black pepper

Whisk together the coconut milk and wasabi in a saucepan, until wasabi is throughly blended; let stand at room temperature for 30 minutes.  Then bring the mixture to a simmer, whisking constantly; lower temperature and simmer, reducing the mixture to 1 ½ cups (should take about 5 minutes).  Add ½ tsp. salt and stir; remove from heat.

Season each side of the tuna steaks with salt and pepper.  Place 2 large nonstick skillets over high heat; when almost smoking, add the tuna steaks.  Cook for 2 minutes and turn; cook for 1 to 2 minutes more, until the tuna is seared on the outside but still rare on the inside.

Remove the tuna from the skillets and let sit for 1 minute.  Reheat the coconut-wasabi sauce gently over low heat.  Cut the tun on the bias into ½ inch slices, pour the sauce over the fish, and serve immediately.


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