Tuna Coconut Curry with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Coconut Curry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Tuna Coconut Curry with Jasmine Rice

Sautéed tuna steaks simmered in a velvety coconut red curry sauce with crisp bell peppers and served over fragrant jasmine rice.

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NUTRITION

516kcal
Protein
43.4g
Fat
19g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Yellowfin tuna steak

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Red curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Baby spinach

0.25 cup Red onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Pat the tuna steak dry and cut into 1-inch cubes, then season with sea salt and black pepper.

  • 2

    Heat the coconut oil in a large skillet over medium-high heat and sear the tuna cubes for 1-2 minutes per side until just golden; remove from the pan and set aside.

  • 3

    In the same skillet, add the diced red onion and sliced bell pepper, sautéing for 3-4 minutes until softened.

  • 4

    Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until highly aromatic.

  • 5

    Pour in the coconut milk and bring to a gentle simmer for 3 minutes to allow the sauce to thicken slightly.

  • 6

    Add the baby spinach to the skillet and stir until just wilted.

  • 7

    Return the seared tuna to the pan, tossing gently to coat in the curry sauce, and finish with a squeeze of lime juice.

  • 8

    Serve the tuna curry over the warm jasmine rice and garnish with freshly chopped cilantro.

Tuna Coconut Curry with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Coconut Curry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Tuna Coconut Curry with Jasmine Rice

Sautéed tuna steaks simmered in a velvety coconut red curry sauce with crisp bell peppers and served over fragrant jasmine rice.

NUTRITION

516kcal
Protein
43.4g
Fat
19g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Yellowfin tuna steak

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Red curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Baby spinach

0.25 cup Red onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Pat the tuna steak dry and cut into 1-inch cubes, then season with sea salt and black pepper.

  • 2

    Heat the coconut oil in a large skillet over medium-high heat and sear the tuna cubes for 1-2 minutes per side until just golden; remove from the pan and set aside.

  • 3

    In the same skillet, add the diced red onion and sliced bell pepper, sautéing for 3-4 minutes until softened.

  • 4

    Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until highly aromatic.

  • 5

    Pour in the coconut milk and bring to a gentle simmer for 3 minutes to allow the sauce to thicken slightly.

  • 6

    Add the baby spinach to the skillet and stir until just wilted.

  • 7

    Return the seared tuna to the pan, tossing gently to coat in the curry sauce, and finish with a squeeze of lime juice.

  • 8

    Serve the tuna curry over the warm jasmine rice and garnish with freshly chopped cilantro.