Tuna with Creamy Coconut Sauce and Tropical Salsa

Tuna with Coconut SauceThis fish is surprisingly easy to make. It can be made even easier by using our deli’s Mango Salsa. I love it served over jasmine rice, but it would also be great with quinoa or couscous. —Jenn Ellsworth


1 lb. fresh tuna steaks
1 1/2 Tbs. coconut oil
1 can coconut milk (15 oz.)
1/4 tsp. sea salt
1/4 tsp. black pepper
1/2 of a yellow onion, diced
3 cloves garlic, diced
zest and juice of one lemon
1 tsp. dried chili flakes
1/4 cup macadamia nuts, chopped

Tropical Salsa:
2 cups fresh pineapple, diced
1 cup fresh mango, diced
1 fresh jalapeño, diced
1 red bell pepper, diced
2 Tbs. fresh cilantro, minced
1/2 cup red onion, finely diced
1 clove garlic, minced
juice of 1 lime
1 tsp. cumin
salt to taste


Mix together salsa ingredients and chill.
Preheat oven to 425 degrees. Place tuna in a shallow baking dish that is lightly coated with oil. In a small saucepan, heat the coconut oil over medium heat. Add onion and garlic, cook until translucent, about 7 minutes. Add coconut milk, lemon juice and zest, salt, pepper, and crushed chili flakes and bring to a boil. Reduce heat, simmer for 3-4 minutes. Pour sauce over tuna and bake for 10-20 minutes. Top with sauce, macadamia nuts and Tropical Salsa.

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