The first trip to the newly discovered fishmongers in Windsor (O’Driscolls) netted the bounty of fresh tuna steaks. They looked pretty good before I did anything to them but this easy, fast recipe really emphasises the natural flavours of the tuna and then jazzes them up with a zingy, fresh combination brought about by the wonderful combination of chillies, lime and coriander. Great dish for supper or lunch and I do believe it’s healthy too!
What you need…
A good handful of fresh coriander, chopped
Grated zest of 4 limes
2 tablespoons olive oil
8 x 150g fresh tuna loin steaks (about 1½ cms thick)
for the dressing
6cm fresh ginger, peeled and finely grated
2 red chillies, deseeded and finely chopped
2 cloves garlic, finely chopped
Juice from the 4 limes
4 tablespoons olive oil
Another good handful of fresh coriander, chopped
Sea salt and black pepper
What to do…
To make the dressing, put the ginger, chillies and garlic into a bowl and mash into a pulp – if you have a pestle and mortar, that’s perfect; if not, use the end of a rolling pin to bash your ingredients. Add the lime juice and 1 tablespoon of the olive oil, then the coriander together with salt and pepper. Mix together and set aside to allow the flavours to infuse.
In a separate bowl, mix together the coriander, salt, lime zest and oil to create a loose paste. Brush one side of each tuna steak with the paste.
In a large frying pan, heat the remaining oil over a high heat. Add the tuna steaks, paste-side down and fry for 1 minute. Brush the remaining paste on the tops of the steaks and then flip them, cooking them for a further minute – the tuna will still be rare inside – cooked any more than this and it will lose its flavour and become dry and chewy.
Serve two tuna steaks per person and pour over a tablespoon of the dressing onto each serving. Pour the remaining dressing onto a salad of mixed leaves (iceberg lettuce, chicory, baby spinach and coriander work well).
Enjoy your tasty, zesty seared tuna with chilli and coriander dressing and feel ALIVE!
No idea! The original recipe was torn from a magazine years ago but my version actually bears very little resemblance anyway.
Really, really easy. The key to success is great, fresh tuna.