Samoan · beginner
Samoan Pan-Seared Yellowfin Tuna With Coconut Pineapple Miti
Seared tuna steaks dressed with a sweet and bright coconut miti sauce combining crushed pineapple, fresh lime, and mild chili heat.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat yellowfin tuna steaks completely dry with paper towels and season both sides lightly with salt.
- 02
Heat coconut oil in a non-stick pan over medium-high heat until very hot.
- 03
Add tuna steaks and sear for 2 minutes per side for medium-rare, or 3 to 4 minutes per side for well-done, then transfer to a serving platter.
- 04
In the same pan over medium heat, add chopped red onion and sliced chili, cooking for 2 minutes until fragrant.
- 05
Add crushed pineapple with juice and full-fat coconut milk, stirring gently for 3 minutes until warmed through and blended.
- 06
Remove sauce from heat and stir in fresh lime juice and chopped cilantro.
- 07
Spoon warm pineapple coconut miti sauce generously over the seared tuna steaks immediately.
A LITTLE KITCHEN KNOW-HOW
High-Heat Fish Searing
Cooking fish quickly over high heat locks in interior moisture while forming a savory, caramelized outer layer.
Notes from the kitchen
- Drying the tuna steaks thoroughly before searing guarantees a crisp brown exterior without boiling the fish.
- Do not let the coconut sauce boil after adding lime juice to keep the sauce from curdling.
- Original home-cooking adaptation inspired by Samoan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.