(WTNH)- Executive Chef Kevin DesChenes came to Good Morning Connecticut to cook up some Seared Ahi Tuna.
“Seared Ahi Tuna with coconut curry broth, sushi rice and baby book choy”
2 Ahi Tuna steaks
½ can coconut milk
1 tbsp yellow curry powder
3 cups orange juice
1 tbsp butter
salt and pepper
1. Combine curry, orange juice, coconut milk and salt & pepper
in saucepan with whisk
2. Reduce for about 10 min over medium heat whisking often
3. Add butter to finish
4. Coat tuna with seasame seeds
sear each side for 2 minutes over medium heat in olive oil
5. Pour curry broth over fish and serve!