Seared Fresh Tuna with Spicy Thai Green Curry Zoodles

with Spicy Thai Green Curry Zoodles
Gourmet
Low-Carb
Calorie smart
A great Thai dish with a kick!
Cooking time: 25 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
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Zoodles

Coconut milk
0 ML

Instructions

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1 Prep ingredients
Take tuna steaks out of the fridge and let sit in room temperature. Cut zucchinis to thin ribbons. Peel and cut carrots to ribbons or thin sticks. Peel and mince shallot and garlic. Peel and grate ginger. Discard chilli stems (and seeds, if you prefer a milder heat) and mince chillis.
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2 Fry and simmer
Heat oil in a pan over high heat. Fry shallots for 3 minutes. Add garlic, ginger and chilli. Fry for 1 minute. Add the curry paste, lime leaves, coconut milk, fish sauce, brown sugar, salt and pepper. Bring to a boil and let simmer lightly for 10 minutes.
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3 Add veggies
Add carrot and zucchini ribbons and continue simmering for 5 minutes.
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4 Sear tuna
Meanwhile, in another pan, heat oil over high heat. Sear the tuna steaks about 1,5 minutes per side. Transfer to a plate to rest. Season with salt and pepper. Chop the fresh coriander and add it to the zoodle curry. Juice one of the limes and add the juice. Stir well. Serve the zoodles topped with tuna slices and lime wedges.
Tips for fussy eaters
Serve with rice and fried veggies.
Pro tip
Take the tuna out of the fridge 15–20 minuts before cooking. Allow the the fried steak to rest for a few minutes before slicing.

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