Recreating an Asian-style dish can seem intimidating, but attaining entertainer of the year status is easier than you think with this entr\u00e9e that\u2019s ready in just 45 minutes! This delectable dish features meaty sushi-grade tuna on a bed of earthy brown rice topped with succulent shrimp and a sweet coconut sauce.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium-Sized Sauce Pot<\/li>\n
- 1 Medium-Sized Bowl<\/li>\n
- 1 Large-Sized Sauce Pot<\/li>\n
- Whisk<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Small Bowl<\/li>\n<\/ul>\n
How to Make Pan-Seared Tuna With Coconut Shrimp Sauce<\/strong><\/h2>\nThe key to a delicious tuna dish is high-quality fish like Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a>. Found in the cold waters of the Pacific Ocean, these tuna steaks are firm, meaty, skinless, and among the highest grades available. This tuna is also known by the Hawaiian name “Ahi tuna” and are a favorite amongst seafood lovers, making them the star of this dish.<\/p>\n1. Bring on the Rice! <\/strong><\/h3>\nLet’s start with preparing the base for this dish, the brown rice. Place the earthy, nutty brown rice, clean-tasting salt, mild-flavored coconut oil, and water in a medium-sized sauce pot. Bring the water to a boil, stirring occasionally, then reduce to low heat. Let the pot simmer until the fully cooked rice is tender and the water is completely absorbed, which should take about 30 to 35 minutes. Then, turn off the heat fluff the rice with a fork and serve with the tuna and coconut shrimp sauce. \u00a0<\/p>\n
2. It\u2019s Time to Get Saucy
<\/strong><\/h3>\nCoconut sauce is the perfect way to infuse your tuna with a tropical flavor, and paired with the fresh, sweet, and robust Omaha Steaks Wild Argentinian Red Shrimp<\/a>, you’re in for a flavor explosion.<\/p>\nTo cook the shrimp, get started the night before by thawing the shrimp in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry with paper towels so the seasoning adheres well. In a medium-sized bowl, season the shrimp with clean-tasting kosher salt and black pepper, then set them off to the side.<\/p>\nAdd sweet coconut oil and nutty sesame oil to medium-high heat in a large saucepan. Add diced peppers, yellow onion, and thinly sliced garlic cloves and saut\u00e9 for 45 seconds. Then toss the sliced shitake mushrooms and a pinch of salt and pepper into the same pan and saut\u00e9 for 90 seconds. Mix the tangy sriracha and umami soy sauce into the mixture and saut\u00e9 for 30 seconds. Then add the creamy coconut milk, rich chicken (or vegetable) stock, almond butter (or preferred nut butter) and boil, whisking until everything is thoroughly mixed before reducing the heat to medium and cooking for another two minutes.<\/p>\n
Once the sauce is thick, add the seasoned shrimp to the same pan, cooking until fully cooked with a sauce-like consistency for about four to five minutes. Season the sauce and shrimp with chopped cilantro and serve hot.<\/p>\n
3. <\/strong>It\u2019s Time to Sear the Tuna <\/strong><\/h3>\nLike the shrimp, thaw your Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a> in the refrigerator overnight or using our quick-thaw<\/a> method. Once thawed, pat dry with paper towels and place on the counter for about 20 minutes until they come to room temperature.<\/p>\nWhile waiting on the tuna steaks, let’s grab a small bowl and whisk together all the dry ingredients until fully incorporated. Then, liberally season the tuna with the rub. Add sweet coconut oil to a large cast-iron pan and sear the ahi tuna steak<\/a> for 30 seconds on each side and 10 seconds on the edges. The tuna should be seared rare and removed from the pan.<\/p>\nNow that everything is ready, it’s time to plate! First, place the brown rice in the center of the plate, then add the tuna steaks on top and cover the whole dish with the coconut shrimp sauce. Then, dig in!<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/ad152b35-f53c-49b5-896d-d80e40aff864\/sf_sh_025a?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Wild Argentinian Red Shrimp 1 Piece 1 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#2914WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$29.99\u00a0|\u00a0<\/span>save 40% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
How to Make Pan-Seared Tuna With Coconut Shrimp Sauce<\/strong><\/h2>\nThe key to a delicious tuna dish is high-quality fish like Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a>. Found in the cold waters of the Pacific Ocean, these tuna steaks are firm, meaty, skinless, and among the highest grades available. This tuna is also known by the Hawaiian name “Ahi tuna” and are a favorite amongst seafood lovers, making them the star of this dish.<\/p>\n1. Bring on the Rice! <\/strong><\/h3>\nLet’s start with preparing the base for this dish, the brown rice. Place the earthy, nutty brown rice, clean-tasting salt, mild-flavored coconut oil, and water in a medium-sized sauce pot. Bring the water to a boil, stirring occasionally, then reduce to low heat. Let the pot simmer until the fully cooked rice is tender and the water is completely absorbed, which should take about 30 to 35 minutes. Then, turn off the heat fluff the rice with a fork and serve with the tuna and coconut shrimp sauce. \u00a0<\/p>\n
2. It\u2019s Time to Get Saucy
<\/strong><\/h3>\nCoconut sauce is the perfect way to infuse your tuna with a tropical flavor, and paired with the fresh, sweet, and robust Omaha Steaks Wild Argentinian Red Shrimp<\/a>, you’re in for a flavor explosion.<\/p>\nTo cook the shrimp, get started the night before by thawing the shrimp in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry with paper towels so the seasoning adheres well. In a medium-sized bowl, season the shrimp with clean-tasting kosher salt and black pepper, then set them off to the side.<\/p>\nAdd sweet coconut oil and nutty sesame oil to medium-high heat in a large saucepan. Add diced peppers, yellow onion, and thinly sliced garlic cloves and saut\u00e9 for 45 seconds. Then toss the sliced shitake mushrooms and a pinch of salt and pepper into the same pan and saut\u00e9 for 90 seconds. Mix the tangy sriracha and umami soy sauce into the mixture and saut\u00e9 for 30 seconds. Then add the creamy coconut milk, rich chicken (or vegetable) stock, almond butter (or preferred nut butter) and boil, whisking until everything is thoroughly mixed before reducing the heat to medium and cooking for another two minutes.<\/p>\n
Once the sauce is thick, add the seasoned shrimp to the same pan, cooking until fully cooked with a sauce-like consistency for about four to five minutes. Season the sauce and shrimp with chopped cilantro and serve hot.<\/p>\n
3. <\/strong>It\u2019s Time to Sear the Tuna <\/strong><\/h3>\nLike the shrimp, thaw your Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a> in the refrigerator overnight or using our quick-thaw<\/a> method. Once thawed, pat dry with paper towels and place on the counter for about 20 minutes until they come to room temperature.<\/p>\nWhile waiting on the tuna steaks, let’s grab a small bowl and whisk together all the dry ingredients until fully incorporated. Then, liberally season the tuna with the rub. Add sweet coconut oil to a large cast-iron pan and sear the ahi tuna steak<\/a> for 30 seconds on each side and 10 seconds on the edges. The tuna should be seared rare and removed from the pan.<\/p>\nNow that everything is ready, it’s time to plate! First, place the brown rice in the center of the plate, then add the tuna steaks on top and cover the whole dish with the coconut shrimp sauce. Then, dig in!<\/p>\n
\t<\/div>\tOmaha Steaks Wild Argentinian Red Shrimp 1 Piece 1 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#2914WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$29.99\u00a0|\u00a0<\/span>save 40% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
1. Bring on the Rice! <\/strong><\/h3>\nLet’s start with preparing the base for this dish, the brown rice. Place the earthy, nutty brown rice, clean-tasting salt, mild-flavored coconut oil, and water in a medium-sized sauce pot. Bring the water to a boil, stirring occasionally, then reduce to low heat. Let the pot simmer until the fully cooked rice is tender and the water is completely absorbed, which should take about 30 to 35 minutes. Then, turn off the heat fluff the rice with a fork and serve with the tuna and coconut shrimp sauce. \u00a0<\/p>\n
2. It\u2019s Time to Get Saucy
<\/strong><\/h3>\nCoconut sauce is the perfect way to infuse your tuna with a tropical flavor, and paired with the fresh, sweet, and robust Omaha Steaks Wild Argentinian Red Shrimp<\/a>, you’re in for a flavor explosion.<\/p>\nTo cook the shrimp, get started the night before by thawing the shrimp in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry with paper towels so the seasoning adheres well. In a medium-sized bowl, season the shrimp with clean-tasting kosher salt and black pepper, then set them off to the side.<\/p>\nAdd sweet coconut oil and nutty sesame oil to medium-high heat in a large saucepan. Add diced peppers, yellow onion, and thinly sliced garlic cloves and saut\u00e9 for 45 seconds. Then toss the sliced shitake mushrooms and a pinch of salt and pepper into the same pan and saut\u00e9 for 90 seconds. Mix the tangy sriracha and umami soy sauce into the mixture and saut\u00e9 for 30 seconds. Then add the creamy coconut milk, rich chicken (or vegetable) stock, almond butter (or preferred nut butter) and boil, whisking until everything is thoroughly mixed before reducing the heat to medium and cooking for another two minutes.<\/p>\n
Once the sauce is thick, add the seasoned shrimp to the same pan, cooking until fully cooked with a sauce-like consistency for about four to five minutes. Season the sauce and shrimp with chopped cilantro and serve hot.<\/p>\n
3. <\/strong>It\u2019s Time to Sear the Tuna <\/strong><\/h3>\nLike the shrimp, thaw your Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a> in the refrigerator overnight or using our quick-thaw<\/a> method. Once thawed, pat dry with paper towels and place on the counter for about 20 minutes until they come to room temperature.<\/p>\nWhile waiting on the tuna steaks, let’s grab a small bowl and whisk together all the dry ingredients until fully incorporated. Then, liberally season the tuna with the rub. Add sweet coconut oil to a large cast-iron pan and sear the ahi tuna steak<\/a> for 30 seconds on each side and 10 seconds on the edges. The tuna should be seared rare and removed from the pan.<\/p>\nNow that everything is ready, it’s time to plate! First, place the brown rice in the center of the plate, then add the tuna steaks on top and cover the whole dish with the coconut shrimp sauce. Then, dig in!<\/p>\n
\t<\/div>\tOmaha Steaks Wild Argentinian Red Shrimp 1 Piece 1 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#2914WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$29.99\u00a0|\u00a0<\/span>save 40% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
<\/strong><\/h3>\n
Coconut sauce is the perfect way to infuse your tuna with a tropical flavor, and paired with the fresh, sweet, and robust Omaha Steaks Wild Argentinian Red Shrimp<\/a>, you’re in for a flavor explosion.<\/p>\n To cook the shrimp, get started the night before by thawing the shrimp in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry with paper towels so the seasoning adheres well. In a medium-sized bowl, season the shrimp with clean-tasting kosher salt and black pepper, then set them off to the side.<\/p>\n Add sweet coconut oil and nutty sesame oil to medium-high heat in a large saucepan. Add diced peppers, yellow onion, and thinly sliced garlic cloves and saut\u00e9 for 45 seconds. Then toss the sliced shitake mushrooms and a pinch of salt and pepper into the same pan and saut\u00e9 for 90 seconds. Mix the tangy sriracha and umami soy sauce into the mixture and saut\u00e9 for 30 seconds. Then add the creamy coconut milk, rich chicken (or vegetable) stock, almond butter (or preferred nut butter) and boil, whisking until everything is thoroughly mixed before reducing the heat to medium and cooking for another two minutes.<\/p>\n Once the sauce is thick, add the seasoned shrimp to the same pan, cooking until fully cooked with a sauce-like consistency for about four to five minutes. Season the sauce and shrimp with chopped cilantro and serve hot.<\/p>\n Like the shrimp, thaw your Omaha Steaks Sushi-Grade Ahi Tuna Steaks<\/a> in the refrigerator overnight or using our quick-thaw<\/a> method. Once thawed, pat dry with paper towels and place on the counter for about 20 minutes until they come to room temperature.<\/p>\n While waiting on the tuna steaks, let’s grab a small bowl and whisk together all the dry ingredients until fully incorporated. Then, liberally season the tuna with the rub. Add sweet coconut oil to a large cast-iron pan and sear the ahi tuna steak<\/a> for 30 seconds on each side and 10 seconds on the edges. The tuna should be seared rare and removed from the pan.<\/p>\n Now that everything is ready, it’s time to plate! First, place the brown rice in the center of the plate, then add the tuna steaks on top and cover the whole dish with the coconut shrimp sauce. Then, dig in!<\/p>\n3. <\/strong>It\u2019s Time to Sear the Tuna <\/strong><\/h3>\n
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![\"Elegant](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/10\/Pan-seared-tuna-with-coconut-shrimp-sauce-CR-Blog-150x150.jpg\")
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