Meatless Friday: Tuna with Curry Sauce

Karen Ullo shares a curry sauce recipe that goes well with fish — or any protein you prefer. Download our printable recipe card!

You could use this simple sauce on just about any protein, but my family happened to want tuna.

Tuna with Curry Sauce

For the sauce:

16 oz. plain yogurt
1 cup vegetable broth
½ tsp. salt
½ tsp powdered ginger
1 tbs. curry powder
1 tsp. ground coriander
½ tsp. cumin
½ tsp. paprika
¼ tsp. cinnamon
½ tsp. garlic powder
¼ tsp. black pepper
1 tsp. (or more) sugar (to cut the bitterness)

Whisk together all ingredient in a mixing bowl, then transfer to a saucepan. Keep over low heat, stirring frequently, and do not allow to boil so the yogurt doesn’t split. Cook 15 minutes or until the tuna is done.

For the tuna:

1 tuna steak per person
Salt, pepper, and curry powder to taste
About ½ cup vegetable broth

Heat a frying pan with cooking spray over medium-high heat. Sprinkle both sides of the steaks with salt, pepper, and curry powder to taste, then add to the pan. Use the vegetable broth as necessary to deglaze the pan, to keep the fish moist and prevent sticking. Cook about 5 minutes per side or until the center reaches your desired temperature.

Spoon the sauce over the finished tuna to serve. Garnish with chopped cilantro if desired.

Enjoy!