This tuna steak recipe is a little spicy and really tasty. The recipe does contain chilli, which may not suit everyone, but if you still want some heat use grated and lightly sauteed ginger instead. Serve with a fresh green salad of dill and fennel and a big wedge of lemon or even lime. Although tuna is indicated, this dish can also be used with other types of fish – salmon, trout or firm fish like yellowtail. Use coconut oil when cooking to maintain the natural taste of the fish.
- 1 small dried red chilli, finely chopped
- 1 Tbs. coriander seeds
- ½ clove of garlic
- 1 handful of fresh basil, finely chopped
- 1 handful of fresh coriander, finely chopped
- freshly ground black pepper
- juice of 1 lemon
- 4 tuna steaks, 225 – 285g
- Grind the chilli and the coriander seeds in a pestle and mortar.
- Add the garlic, basil, coriander and lemon juice to taste.
- Mix together to make a paste.
- Lay out your tuna steaks on a chopping board, season both sides and rub the herb mixture onto each side.
- Rub a non-stick frying pan, which should be very, very hot, with a little bit of oil on a piece of kitchen paper, then put in the tuna.
- Sear the tuna lightly on each side, according to preference.