Yellowfin Tuna Steak Recipe
Yellowfin Tuna Steaks with wok cucumbers, curry tofu, radish, toasted almonds and a coriander & lemongrass cream
This dish will impress your guests! Perfect for seafood lovers looking to enjoy a restaurant-quality meal at home.
This recipe contain a fusion Asian-inspired ingredients with Yellowfin Tuna Steaks and is accompanied by a tantalizing medley of wok cucumbers, curry tofu, crisp radish, and toasted almonds.
Recipe
Ingredients
(for 4 servings)
400g coconut curry tofu
2 wok cucumbers
2 large garlic bulbs
80g fresh coriander
80g fresh rocket
4 radishes
1 ginger bulb
3 lemon grass stalks
100g baking almond flakes
500ml cream
Salt and freshly ground pepper to taste
Preparation
Wrap the garlic in tinfoil and bake in the oven for 30 mins at 200deg.
Smash the lemon grass stalks with a cooking mallet.
Warm the cream in a pan, add the lemon grass stalks and squeeze over the baked garlic, and sliced ginger into the sauce.
Don’t forget to add freshly ground pepper!
Cook on low heat for 45 minutes , then cool slightly and add the rocket and coriander and blend.
Cut the tofu and then bake for 8 minutes on 180deg.
Cut the wok cucumber into chunks and fry in a wok on high heat for 7-8 mins.
Roast the almonds in a pan and set aside.
Cut the radishes and set aside.
Pan fry the tuna 3 mins on high heat per side.
Assemble your dish: pour a generous portion of coriander & lemongrass cream in a bowl, add the tuna steak, then the coconut curry tofu, wok cucumbers, radishes, and almond slithers. Garnish with fresh coriander, add salt and freshly ground pepper to taste.
Smash the lemon grass stalks with a cooking mallet
Wrap the garlic in tinfoil and bake for 30 mins at 200deg.
Cut the wok cucumber into chunks and fry in the wok on high heat for 7-8 mins.
Use the side of a fork to peel the ginger.
Finely chop the ginger.
Cut the tofu and then bake for 8 minutes on 180deg.
Roast the almond flakes in a pan and set aside.
Fry the wok cucumber in the wok on high heat for 7-8 mins.
Pan Fry the Tuna Steaks.
Warm the cream, add the lemon grass and squeeze the baked garlic, sliced ginger into the sauce. Cook on low for 45 minutes. Cool slightly then add the rocket and coriander and blend.
Don’t forget to add freshly ground pepper!
Add the rocket and coriander to the slightly cooled cream and blend.
Assemble your dish and add salt and freshly ground pepper to taste.
Don't forget to take a picture of your dish and tag me on instagram!
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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