Tuna and Asparagus with Creamy Lemon Curry Sauce
Elevate your weeknight dinners with this exquisite Tuna and Asparagus with Creamy Lemon Curry Sauce. Perfectly seared fresh tuna steaks rest atop tender, blanched asparagus spears, all draped in a luscious sauce made with heavy cream, zesty lemon, aromatic curry powder, and a hint of turmeric for a vibrant golden hue. The recipe combines the freshness of seafood with the warming spices of curry, creating a harmonious balance of flavors. Ready in just 35 minutes, this dish is both elegant and approachable, ideal for a quick yet gourmet meal. Garnished with fresh parsley, it's as visually stunning as it is delicious. Pair it with a crisp white wine or a side of rice to soak up the velvety sauce. Perfect for dinner parties or a cozy night in, this seafood masterpiece is bound to impress!
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Recipe Information
Ingredients
- 2 pieces Fresh tuna steaks
- 200 grams Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 pieces Garlic cloves, minced
- 200 milliliters Heavy cream
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Curry powder
- 0.5 teaspoon Ground turmeric
- 100 milliliters Chicken or vegetable stock
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the tuna steaks with salt and black pepper on both sides. Set aside.
Trim the woody ends of the asparagus spears. Blanch the asparagus in boiling water for 2-3 minutes until slightly tender, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes on each side until golden brown but still slightly rare in the center (or cook to your desired level of doneness). Remove the tuna from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
Pour in the chicken or vegetable stock and stir, scraping up any brown bits from the pan. Reduce the heat to medium.
Add the heavy cream, lemon juice, lemon zest, curry powder, and ground turmeric to the skillet. Stir well to combine and allow the sauce to simmer for 5-7 minutes until slightly thickened.
Add the blanched asparagus to the sauce and cook for another 2 minutes, ensuring the spears are evenly coated and warmed through.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
To serve, plate the asparagus first, then place the tuna steaks on top. Spoon the creamy lemon curry sauce over the tuna, and garnish with fresh chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
