Seared Tuna with Coconut Chilli Chutney and Cabbage Salad

Seared tuna steaks served with a zesty coconut chilli chutney and a crunchy, herb-filled cabbage salad in banana leaves.

Healthy Seafood High Protein Dairy Free Gluten Free Low Carb

Estimated Nutrition

Calories

411.3

kcal / serving

1645.2 kcal total

Carbs

14.4g

per serving

57.6 g total

Fat

22.2g

per serving

88.6 g total

Protein

38.6g

per serving

154.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

tbsp

White Wine Vinegar

Fruits

0.5

piece

Coconut

white flesh grated

0.5

piece

Lime

juice only

piece

Lime

juice only

Liquids

tbsp

Coconut Milk

NutsSeeds

cloves

Garlic

roughly chopped

0.5

tsp

Turmeric

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander

roughly chopped leaves

tbsp

Mint

roughly chopped leaves

OilsFats

tbsp

Vegetable Oil

Other

piece

Banana Leaf

for serving

Seafood

600

Tuna Steaks

fresh

Vegetables

piece

Tomato

roughly chopped

piece

Red Chilli

roughly chopped

0.5

piece

White Cabbage

finely shredded

piece

Red Onion

finely chopped

Method

Mash garlic, tomato, chilli, coconut, turmeric, and lime juice into a paste using a pestle and mortar.

Rub the tuna with oil and season with salt and pepper.

Sear the tuna in a hot griddle pan for 2-3 minutes on each side.

Remove the tuna and set aside to rest for a few minutes.

Combine the cabbage and red onion in a medium bowl.

Whisk fish sauce, vinegar, sugar, coconut milk, and lime juice together then pour over the salad.

Mix the fresh herbs into the cabbage salad.

Place a portion of salad and a tuna steak onto each banana leaf.

Spoon chutney over the tuna, fold the leaf into a cone, and secure with a stick.