August Weekend Dish: Tuna with Paprika and Coconut Sauce

We're now in the second week of August, and the hot weather continues day after day.
And I imagine many of you will be going out during the Obon holiday.

This month's NST Smile Stadium "Weekend Dish"
The segment will air on August 12th. It will be broadcast from Harashin Minami Bandai store!

This time, we'll be making a Western-style dish using tuna: "Tuna with Paprika and Coconut Sauce."
Let me introduce you!

<Ingredients/For 2 people>
Tuna sashimi: 180g
Red bell pepper: 1
Garlic: 1/2 clove
Coconut milk: 160cc
Yoshinogawa Lychee: 2 tablespoons
・Lemon juice: 1 tablespoon
• Consommé cube: 1/2
1 tablespoon of butter
Olive oil: a small amount
Salt: a pinch
Croissant, chervil: appropriate amount

<How to make>
① Cut the tuna into 2cm cubes and sauté only the surface in butter.

② Finely chop the bell pepper and slice the garlic.

③ Heat olive oil and garlic in a pan, then sauté the bell peppers.
   Add Yoshinogawa lychee, coconut milk, and consommé, cover, and simmer.

④ Blend ③ in a blender, return to the pot and heat, then season with lemon juice and salt.

⑤ Spread ④ as a sauce in a dish, add ①, and then tear up the croissant.
Add chervil.

And that's it! It's easy, right?

The alcoholic beverage that pairs well with it is "Yoshinogawa Lychee," which is also used in the sauce.

The refreshing tartness of tropical lychee pairs perfectly with it.

Obon is a time when families and relatives gather together.
Please enjoy the delicious drinks and food!

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin Minami Bandai Store Flyer、
Alternatively, you can watch Smile Stadium, which airs on NST from 18:00.
The "Weekend Dish" segmentCheck it out!