Curry Glazed Tuna with Bamboo Rice and Stir-Fried Cabbage with Intermountain Healthcare

By Intermountain Healthcare | Posted - Feb. 6, 2020 at 10:20 a.m.

Yield: 4 Servings

Sweet Curry Paste


  • 1 cup Sweet Soy Sauce (Kecap Manis)
  • 1 tbsp. Green Curry Paste
  • 1 tbsp. Lime Juice
Stir Fried Cabbage**Ingredients:**

  • 5 cups Purple Cabbage, Shredded
  • 4 tbsp. Scallions, Sliced
  • 1 tbsp. Sesame Seeds
  • 2 tbsp. Soy Sauce
  • 1 tsp. Sesame Oil
  • 1 tsp. Stir Fry Oil
  • 2 tbsp. Rice Vinegar
  • 1 tbsp. FreshGarlic, Minced
  • 1 tbsp. Fresh Ginger, Minced
  • 1 pinch Salt
Curry Glazed Tuna**Ingredients:**

  • 4 each Ahi Tuna Steaks,6 oz
  • 2 tbsp. Chili Oil
  • 1 pinch Salt & Pepper
  • 1 tsp. Sesame Seeds
  • 2 tbsp. Scallions, Sliced Thin on a Bias
  • 2½ cups Bamboo Rice, Cooked (per package instructions)
Preparations:Sweet Curry Paste

  1. Whisk all ingredients together until evenly incorporate and all clumps are removed. Stir Fried Cabbage 1. On high heat in a wok or sauté pan, coat the bottom with stir-fry oil. Quickly sauté your cabbage stirring consistently for 1 minute.
  2. Add the garlic and ginger; sauté for a minute more stirring constantly.
  3. Add the remaining ingredients; sauté for another minute stirring constantly. Adjust seasoning if needed. Curry Glazed Tuna 1. Season the tuna with salt and pepper; sear in a hot pan with the oil on both sides (tuna should be raw in the center).
Plate Assembly:Dived between servings, thinly slice tuna and place on plate with the hot cabbage and rice. Drizzle the curry glaze over the tuna.

Garnish with scallions and sesame seeds.

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