Tag: tuna

Grilled tuna steak

Fresh, proper piece of tuna steak is very different from the tinned version most are used to. It is meaty, and flavoursome, which can also be enhanced by marinating. To cook, I just popped it under the grill in the oven this time, which was very easy and hassle free.

Serves 2

two tuna steaks

Marinade
1 small green chilli
1 garlic clove
1 piece of root ginger, about the size of half a thumb, peeled
1 tbsp lemon juice
2 tbsp olive oil
handful of parsley (a few stalks)
1 tsp sea salt
1/2 tsp black pepper

1. Finely chop chilli, ginger and parsley. Peel and squeeze the garlic clove. Mix all marinade ingredients together. Place the tuna pieces in a container in the fridge. 8 hours marinating time would be ideal, if this is not possible try to do at least 2 hours.

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2. Preheat the grill to medium heat. Place the tuna pieces under the grill, and cook for about 12-14 minutes, turning once half way through the cooking.

Marinated pan fried tuna steak with salsa verde

I can’t remember exactly when I had fresh tuna steak for the first time, but what a magnificent find it was. It’s now a regular visitor on our table, and so different from the tinned version, it’s like they are just distant relatives. It is usually served very pink, but even if you want it cooked through, it should still be lovely and juicy. To bring out all the glory it can offer, I would recommend marinating it. I also make salsa verde to accompay it, and it works beautifully with the tuna. I can’t wait until the next time!

Marinade
1 small green chilli
1 garlic clove
1 shallot
1 tbsp capers (in water, drained)
2 tbsp lemon juice
3 tbsp olive oil
handful of parsley
salt
black pepper

1. Finely chop chilli, garlic, shallot, capers and parsley. Mix all marinade ingredients together.

2. Place the tuna steaks in a re-sealable bag, and pur the marinade in. Make sure fish is coated with the marinade all over. Close the bag, and place in the fridge for 1/2 – 1 hour. Half way through, turn the bag with the fish inside upside down, so that it’s marinating more evenly.

Salsa verde
1 small green chilli
2 garlic cloves
1 shallot
1 tbsp capers (in water, drained)
large handful of parsley
large handful of basil leaves
tarragon leaves ( from 3-4 stalks)
2 tbsp lemon juice
4 tbsp olive oil
pinch of sea salt
pinch of black pepper

1. Mix all ingredients in a blender.

Tuna steak

1. I don’t add any oil onto my griddle pan for frying the tuna steaks, as the marinade have oil in it.

2. My steaks were quite thick. If you want them pink I would recommend frying them 4-5 minutes on each side on medium to high temperature. Alternatively, if you would like them cooked through about 6 minutes on each side should be enough.