Red curry paste gives this tuna dish spiciness and depth of flavor. The sweetness from the vibrantly colored accompanying salad balances the heat and adds a burst of fresh flavor to the meal. Use less curry paste, if you prefer.
Yield: 4 servings (serving size: 1 tuna steak and 1 lime wedge)
• 4 (6-ounce) sushi-grade tuna steaks (1 inch thick)
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon red curry paste (such as Thai Kitchen)
• Cooking spray
• 4 lime wedges
1. Prepare grill.
2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.
3. Place fish on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Serve with lime wedges.
Serve with: Edamame and Roasted Red Pepper Salad
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House