Wok-seared albacore tuna with coconut curry from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide by Tom Douglas

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Notes about this recipe

  • Eat Your Books

    Sweet sake may be substituted for mirin.

  • hillsboroks on July 24, 2014

    Good mild curry flavor that melds nicely with the coconut milk base. Next time I would add a little extra red curry, leave the lid off the simmering sauce to let it reduce more and cut all the veggies closer to the same size. I also would not add all the veggies at once. The carrots , zucchini and red peppers should go in first followed by the eggplant and the Napa cabbage last so that it doesn't over cook. All in all it was a good, fairly fast entree for a weeknight dinner and my husband really liked it.

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