Tuna Loin, Creator: Flickr user yosoynuts

Creator: Flickr user yosoynuts

This recipe was sent in by one of our members, Jo Fox! If you prepare this recipe snap a photo so we can share it with other members interested in trying it out!

Ingredients (for glaze)

1 14oz can of unsweetened coconut milk

½ cup dark rum

¼ cup soy sauce

¼ cup cream of coconut syrup (like Coco Lopez that you make Pina Colada’s with)

1 tsp black pepper corns

2 whole star anise

1 cinnamon stick


Heat ingredients in a medium saucepan over medium high heat, boil for about 15 minutes until reduced by half. Strain through a fine sieve and set aside. This can be made and refrigerated for up to 2 days.

Ingredients (for tuna preparation)

2 Tbsp Canola or Vegetable oil

¾ tsp salt

6 one-inch thick (or thicker) tuna loin steaks

Lime wedges


Heat oil in a large skillet over medium high heat. Sprinkle both sides of tuna with salt, cook for 2 minutes (or less) per side for medium rare. You may have to cook in batches to keep heat up. Remove tuna to a warm plate. Drain off any fat then pour glaze into skillet and bring to a boil, scraping up any browned bits. Put tuna back in skillet and turn to coat on all sides. Serve at once with lime wedges and drizzle the glaze over the tuna.

Image courtesy of flickr user: yosoynuts
Licensed according to CreativeCommons 2.0.