Name: NOHRIs Spicy Tuna Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz sushi-grade tuna (diced into 1/4-inch cubes); 2 tbs red curry paste; 3 tbs coconut milk (full fat); 1 tbs soy sauce; 1 tbs fresh lime juice; 1 tsp sesame oil; 1 tsp soft brown sugar or palm sugar; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 whole red bell pepper; 2 whole fresno or red Thai chiles (adjust to heat); 1 whole shallot (finely minced); 1 clove garlic (minced); 1 tsp rice vinegar; 1 tsp neutral oil (grapeseed or canola); 1 tbs fresh cilantro (chopped); 1 tsp fine sea salt; 1 tsp fresh lime juice; 1 oz toasted corn nuts (coarsely crushed); 2 tbsp thinly sliced scallions; 2 tbsp microgreens or cilantro leaves (optional); 1 tsp sesame seeds (white or black, toasted); 2 whole lime wedges; 2 cups steamed sushi rice or tortilla chips (optional)

Method

Spicy Red Curry Tuna

Prepare curry marinade

In a medium bowl combine the red curry paste, coconut milk, soy sauce, lime juice, sesame oil, and brown sugar. Whisk until smooth and sugar is mostly dissolved (about 20–30 seconds).

Season tuna

Add the diced tuna to the bowl and gently fold until each piece is evenly coated with the curry mixture. Taste and adjust seasoning with up to 1 tsp more soy sauce or 1/2 tsp more lime juice if needed. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).

Charred Pepper Relish

Char the peppers

Place the whole red bell pepper and fresno chiles directly over a gas flame or under a hot broiler. Turn occasionally until skins are blackened and blistered all over (about 6–10 minutes). Transfer to a bowl and cover with plastic wrap or a lid to steam for 10 minutes—this loosens the skins.

Peel and chop

When cool enough to handle, peel the blackened skin off the peppers, remove seeds and stems, and finely dice the bell pepper and chiles. Place the diced peppers in a small bowl.

Finish relish

Add the minced shallot, minced garlic, rice vinegar, neutral oil, chopped cilantro, lime juice, and 1 tsp salt to the diced peppers. Stir to combine and taste; adjust with a pinch more salt or a few drops of vinegar if needed. Let rest at room temperature for 10 minutes to marry flavors.

Crunch & Garnish

Coarsely crush the corn nuts with the side of a knife or in a small zip-top bag with a rolling pin. Place crushed corn nuts in a small bowl. Toast sesame seeds in a dry skillet over medium heat until fragrant (30–60 seconds). Thinly slice scallions and pick microgreens or cilantro leaves.

Assembly & Serve

Remove the marinated tuna from the fridge and gently stir to re-distribute sauce. If serving on rice, portion 1 cup rice per 2 servings onto plates or bowls. Spoon the curry-coated tuna onto the rice or arrange in small scoops on a platter for chips.

Top the tuna with 1–2 tablespoons of the charred pepper relish per serving, sprinkle with crushed corn nuts (about 0.5 oz total distributed), sesame seeds, sliced scallions, and microgreens/cilantro. Serve immediately with lime wedges for squeezing and additional soy or chili oil on the side.

Enjoy promptly — this dish is best eaten the day it is prepared to preserve raw tuna texture and the crunch of corn nuts.