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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Samoan Pan-Seared Yellowfin Tuna With Coconut Pineapple Miti · Cooking Culmination

Discover / Samoan

Editorial sample recipeSamoanbeginnerHalalGluten-FreeDairy-Free

Samoan Pan-Seared Yellowfin Tuna With Coconut Pineapple Miti

Name: Samoan Pan-Seared Yellowfin Tuna With Coconut Pineapple Miti
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 4 steaks halal yellowfin tuna steaks, 6 oz each; 1 tbsp coconut oil; 1 small red onion, finely chopped; 1 cup full-fat coconut milk; 0.5 cup crushed canned pineapple, with juice; 2 tbsp fresh lime juice; 1 small thai red chili, thinly sliced; 0.25 cup fresh cilantro, chopped

Seared tuna steaks dressed with a sweet and bright coconut miti sauce combining crushed pineapple, fresh lime, and mild chili heat.

Prep: 15 min
Cook: 12 min
Total: 27 min

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Ingredients

Servings

4 steaks halal yellowfin tuna steaks6 oz each
1 tbsp coconut oil
1 small red onionfinely chopped
240 ml full-fat coconut milk
120 ml crushed canned pineapplewith juice
2 tbsp fresh lime juice
1 small thai red chilithinly sliced
60 ml fresh cilantrochopped

Allergen information

This recipe contains or may contain:

fish
tree nuts

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

High-Heat Fish Searing

Cooking fish quickly over high heat locks in interior moisture while forming a savory, caramelized outer layer.

Instructions

Step 1: Pat yellowfin tuna steaks completely dry with paper towels and season both sides lightly with salt.
Step 2: Heat coconut oil in a non-stick pan over medium-high heat until very hot.

Step 3: 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.

Step 4: In the same pan over medium heat, add chopped red onion and sliced chili, cooking for 2 minutes until fragrant.

Step 5: Add crushed pineapple with juice and full-fat coconut milk, stirring gently for 3 minutes until warmed through and blended.

Step 6: Remove sauce from heat and stir in fresh lime juice and chopped cilantro.

Step 7: Spoon warm pineapple coconut miti sauce generously over the seared tuna steaks immediately.

Cooking tips

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.