Grilled Tuna with Spicy Thai Curry Broth
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | oz | Tuna steaks, 5 oz. each |
| salt and pepper , as needed | ||
| 3.00 | cup | Knorr Ready-To-Use Thai Style Red Curry Sauce 4 x 0.5 GA |
| 2.00 | cup | Coconut milk |
| 12.00 | floz | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared |
| 1.00 | Citrus, lime , juice of | |
| 12.00 | whole | Serrano pepper , quartered lenghtwise |
| 4.00 | oz | Cellophane Noodles |
| 2.00 | oz | Oil |
| 20.00 | oz | Asparagus, green , sliced thin on a bias |
| 5.00 | oz | Bell pepper, red |
| 1.00 | oz | Cilantro leaves |
Preparation
1. Soak cellophane noodles in warm water for 15 minutes. Drain.
2. Combine Knorr Curry Sauce, coconut milk, chicken base, and chilies in a pot.
3. Bring to a simmer- finish with lime juice.
4. Season and grill tuna to desired doneness.
5. Drain the Quickly saute noodles in hot oil.
6. Place 5 oz. broth in a bowl-put noodles in center and top with a tuna steak.
7. Garnish with sauteed and seasoned asparagus, red pepper and cilantro.
Recipe review
(0 Ratings, 0 Reviews)
