Pan-Seared Tuna With Coconut Shrimp Sauce Recipe
- by Chef David Rose
- Last updated Oct 22, 2024
Whether hosting a party or a dinner for two, special occasions call for celebratory food! This unique and on-trend pan-seared tuna dish with a savory coconut shrimp sauce, and brown rice uses authentic Asian flavors for a delicious meal guaranteed to make any gathering even more special.
Why We Love This Pan-Seared Tuna With Coconut Shrimp Sauce
Recreating an Asian-style dish can seem intimidating, but attaining entertainer of the year status is easier than you think with this entrée that’s ready in just 45 minutes! This delectable dish features meaty sushi-grade tuna on a bed of earthy brown rice topped with succulent shrimp and a sweet coconut sauce.
Tools You’ll Need Before You Start
- 1 Medium-Sized Sauce Pot
- 1 Medium-Sized Bowl
- 1 Large-Sized Sauce Pot
- Whisk
- 1 Large Cast-Iron Pan
- 1 Small Bowl
How to Make Pan-Seared Tuna With Coconut Shrimp Sauce
The key to a delicious tuna dish is high-quality fish like Omaha Steaks Sushi-Grade Ahi Tuna Steaks. Found in the cold waters of the Pacific Ocean, these tuna steaks are firm, meaty, skinless, and among the highest grades available. This tuna is also known by the Hawaiian name “Ahi tuna” and are a favorite amongst seafood lovers, making them the star of this dish.
1. Bring on the Rice!
Let’s start with preparing the base for this dish, the brown rice. Place the earthy, nutty brown rice, clean-tasting salt, mild-flavored coconut oil, and water in a medium-sized sauce pot. Bring the water to a boil, stirring occasionally, then reduce to low heat. Let the pot simmer until the fully cooked rice is tender and the water is completely absorbed, which should take about 30 to 35 minutes. Then, turn off the heat fluff the rice with a fork and serve with the tuna and coconut shrimp sauce.
2. It’s Time to Get Saucy
Coconut sauce is the perfect way to infuse your tuna with a tropical flavor, and paired with the fresh, sweet, and robust Omaha Steaks Wild Argentinian Red Shrimp, you’re in for a flavor explosion.
To cook the shrimp, get started the night before by thawing the shrimp in the refrigerator or with our convenient quick-thaw method. Once thawed, pat them dry with paper towels so the seasoning adheres well. In a medium-sized bowl, season the shrimp with clean-tasting kosher salt and black pepper, then set them off to the side.
Add sweet coconut oil and nutty sesame oil to medium-high heat in a large saucepan. Add diced peppers, yellow onion, and thinly sliced garlic cloves and sauté for 45 seconds. Then toss the sliced shitake mushrooms and a pinch of salt and pepper into the same pan and sauté for 90 seconds. Mix the tangy sriracha and umami soy sauce into the mixture and sauté for 30 seconds. Then add the creamy coconut milk, rich chicken (or vegetable) stock, almond butter (or preferred nut butter) and boil, whisking until everything is thoroughly mixed before reducing the heat to medium and cooking for another two minutes.
Once the sauce is thick, add the seasoned shrimp to the same pan, cooking until fully cooked with a sauce-like consistency for about four to five minutes. Season the sauce and shrimp with chopped cilantro and serve hot.
3. It’s Time to Sear the Tuna
Like the shrimp, thaw your Omaha Steaks Sushi-Grade Ahi Tuna Steaks in the refrigerator overnight or using our quick-thaw method. Once thawed, pat dry with paper towels and place on the counter for about 20 minutes until they come to room temperature.
While waiting on the tuna steaks, let’s grab a small bowl and whisk together all the dry ingredients until fully incorporated. Then, liberally season the tuna with the rub. Add sweet coconut oil to a large cast-iron pan and sear the ahi tuna steak for 30 seconds on each side and 10 seconds on the edges. The tuna should be seared rare and removed from the pan.
Now that everything is ready, it’s time to plate! First, place the brown rice in the center of the plate, then add the tuna steaks on top and cover the whole dish with the coconut shrimp sauce. Then, dig in!
Pan-Seared Tuna With Coconut Shrimp Sauce
Ingredients
Brown Rice
- 1 cup brown rice
- 2 cups water
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
Coconut Shrimp Sauce
- 1 lb. Omaha Steaks Wild Argentinian Red Shrimp
- 1/2 cup red bell pepper, small diced
- 1/2 cup yellow onion, small diced
- 5 oz. shiitake mushrooms, diced
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons coconut oil
- 1/4 teaspoon sesame oil
- 2 teaspoons sriracha
- 1 teaspoon low sodium soy sauce
- 3/4 cup coconut milk
- 1/2 cup chicken stock or vegetable stock
- 1 tablespoon creamy almond butter, or peanut butter or nut butter based on preference
- 1 tablespoon cilantro, chopped
- Salt and pepper, to taste
Pan-Seared Tuna
- 4 6 oz. Omaha Steaks Sushi-Grade Ahi Tuna Steaks
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons coconut oil
Instructions
Brown Rice
- Place brown rice, salt, coconut oil, and water in a medium-sized sauce pot.
- Stir and bring to a boil, then reduce to low heat; simmer until brown rice is fully cooked and tender and all the water is absorbed over about 30 to 35 minutes.
- Turn off heat, fluff rice with a fork, and serve with tuna and coconut shrimp sauce.
Coconut Shrimp Sauce
- Thaw shrimp in the refrigerator overnight, remove from refrigerator, pat dry with paper towels, and season with kosher salt and black pepper in a medium-sized bowl; set aside.
- Add coconut and sesame oils to a large-sized saucepan and bring to medium-high heat.
- Add pepper, onion, and garlic and sauté for about 45 seconds.
- Add mushrooms and pinch of salt and pepper and sauté until tender, about 90 seconds.
- Add sriracha and soy sauce and sauté for another 30 seconds.
- Add coconut milk, stock, and almond butter, bring to a boil, whisk until fully incorporated, then reduce to medium heat and cook for about 2 minutes, until slightly thickened.
- Add seasoned shrimp to pan and continue to cook until fully cooked with a sauce-like consistency; about 4 to 5 minutes.
- Season to taste with salt and pepper and finish by stirring in chopped cilantro.
- Serve hot with tuna steaks and brown rice.
Pan-Seared Tuna
- Thaw tuna in the refrigerator overnight, remove from refrigerator, and pat dry with paper towels; allow to come to room temperature on the counter for about 20 minutes.
- Whisk together all dry ingredients in a small bowl until fully incorporated.
- Liberally season tuna steaks with combined ingredients.
- Add coconut oil to a large cast-iron pan and sear tuna steaks for about 30 seconds on each side and 10 seconds on the edges. Tuna should be seared rare.
- Remove from pan and slice tuna.
- Place the brown rice In the center of the plate. Add the tuna steaks on top and sauce the tuna and brown rice with the coconut shrimp sauce.
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