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Erika Monroe-Williams' Coriander Crusted Tuna With Fruit Salad























 

 

For the Coconut Cream
• 1 teaspoon Canola Oil
• 2 Garlic cloves (minced into a paste)
• 2 stalks Lemongrass (cut in half lengthwise)
• 1 teaspoon Ginger (minced into a paste)
• 1 cup Coconut Milk
• 1 teaspoon Lime Zest
• 1 teaspoon Fish Sauce
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Soy Sauce
• 1/4 Jalapeno (seeded)
• 2 teaspoons Cilantro (chopped)
• Salt to taste
• 2 teaspoons Lime Juice



• In a small sauce pan, add oil over medium heat. Add garlic, lemongrass and ginger and sauté until aromatic. Add coconut milk and allow to reduce until it thickens. Add all other ingredients, except cilantro and strain through a fine sieve. Fold cilantro into strained sauce, adjust seasoning with salt and lime juice.



For the Tuna
• 1 cup Canola Oil
• 1/2 cup crushed Panko crumbs
• 1 teaspoon Lime Zest
• 1/2 teaspoon Coriander (toasted and ground)
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper
• 6 ounces Ahi Tuna (center cut)
• 1/2 cup Flour
• 1 Egg (beaten)



• Heat oil in a heavy bottomed sauce pan until it reaches 375 degrees. Make the tuna crust by combining all the ingredients except the flour and egg. To batter the fish, first dredge in the flour, then dip into the egg, then roll in the panko mixture until nicely coated. Drop into the oil and cook until golden brown on the outside, but still rare in the center, about a minute.



For the Watermelon Mango Salad
• 3/4 cup Watermelon (small dice)
• 1/2 cup Mango (small dice)
• 2 teaspoons Cilantro (chopped)
• 1/2 teaspoon Jalapeno (chopped)
• 1 teaspoon Rice Vinegar
• 1 teaspoon Lime Juice
• Salt to taste


Combine all ingredients and adjust seasoning.

 



Get more tips and recipes from Cristina at: www.cristinaferrarecooks.com.




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