I was thrilled to discover sustainably sourced Pacific Albacore Tuna steaks ...when gently cooked to a medium-rare atop an abbreviated version of Thom-Ka Thai Coconut soup, simple ingredients turn into a lush and syncopated dish. Though only made for two, this soup would be lovely for entertaining. I find Fish Sauce to be a delicious edition to this broth...however... the taste can be polarizing, so I suggesting leaving it to the side.
Broth 1.5 cups of Coconut Milk 1-2 Teaspoons of Salt 2 Tablespoons of Lemon or Lime Juice 1/4 cup of Scallions 3 medium Carrots julienned 1/2 cups Cilantro 2 Tablespoons of Sugar 2 cups of Rice Noodles 4 cloves of Garlic minced 1 Tablespoon of minced Ginger 2 Tablespoons Oil Tuna 1 Ib. Thawed Tuna Steak 3 Tablespoons of Oil Heat oil for the broth in a wide pan or wok. Add garlic and ginger, sauté for 2 minutes, add carrots, cook 5 minutes more. Add sugar, citrus juice, cilantro, coconut milk, and salt. Add dry noodles and turn off heat. In a separate pan, heat oil over medium heat, sear steaks over for 4 minutes on each side, or until they've reached desired doneness. Remove steaks from pan and let rest for 5-8 minutes. Slice, and lay across bowls of broth and noodle mixture. Garnish generously with scallions.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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