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
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.