Photography, Lacey McLaughlin

Wayfarer’s Seared Albacore Tuna With Coconut Broth

Super-fresh seafood reaches Whitehorse from Canada’s east and west coasts. At Wayfarer, it often receives a rich, spicy Southeast Asian treatment.

Anywhere in the world, a good oyster house always feels like a party! That’s the vibe at Whitehorse’s Wayfarer, a collaboration between Yukon’s first oysterman, Andrew Seymour, smoked-fish specialist Eddie Rideout and chef Brian Ng. The whimsical decor (a gilded oyster-shell chandelier, for example) and irresistible cocktails contribute; so does Ng’s enthusiasm for Thai, Italian and Chinese flavours. Fresh pasta is always on the menu, but don’t miss the mussels with lemon grass and grilled-chili dipping sauce.

Photography, Lacey McLaughlin
6098 6th Avenue, Whitehorse
(867) 471-0262

Wayfarer’s Seared Albacore Tuna With Coconut Broth

Wayfarer’s Seared Albacore Tuna With Coconut Broth

Servings 4


  • 2 star anise
  • 4 inch 10-cm cinnamon stick
  • 1 black cardamom pod
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 400 mL can full-fat coconut milk
  • 400 mL can coconut cream
  • 2 stalks lemon grass finely sliced
  • 1 inch 2.5-cm piece ginger, peeled and thinly sliced
  • 5 kaffir lime leaves
  • 2 red Thai chilies
  • 2 tbsp lime juice approx
  • 2 tsp palm sugar approx
  • 2 tsp fish sauce approx
  • ¼ tsp kosher salt approx
  • 1 tbsp sunflower or canola oil
  • 340 g albacore tuna loin
  • ½ tsp kosher salt approx

Puffed Wild Rice Garnish

  • 4 tbsp puffed wild rice
  • 4 tbsp finely chopped salted peanuts
  • 1 tbsp sea salt
  • pinch granulated sugar
  • 1 tbsp chili oil approx
  • 4 sprigs cilantro
  • 4 sprigs Thai basil
  • aromatic herbs of choice such as sorrel, shiso, mint (optional)
  • 1 small watermelon radish thinly sliced


  • In a medium saucepan over low heat, toast star anise, cinnamon stick, cardamom pod, coriander seeds and cumin seeds, shaking pan often, until fragrant, about 3 minutes. Stir in coconut milk, coconut cream, lemon grass, ginger, kaffir lime leaves and chilies; bring to a simmer. Cover and cook for 30 to 45 minutes.
  • Strain through fine-mesh strainer, and return to pot. Finish broth with lime juice, palm sugar, fish sauce and salt to taste.
  • Using paper towel, pat fish dry and sprinkle with salt. In a cast-iron skillet, heat oil over medium-high heat. Sear tuna, turning 3 times, until medium-rare and still rosy in the centre, about 20 seconds per side. Let stand for 5 minutes before slicing across the grain.

Puffed Wild Rice Garnish

  • In a small bowl, combine wild rice, peanuts, salt and sugar. Arrange tuna slices in bottom of 4 shallow bowls. Divide broth among bowls. Top each with some of the wild rice mixture. Drizzle each with chili oil. Arrange cilantro, basil, aromatic herbs and radish on each dish.


Tip: A rich, aromatic broth and crispy, salty topping make the perfect complement to this melt-in-your-mouth tuna. Substitute granulated sugar or brown sugar for the palm sugar if you need to.