Asian Fusion Tuna Steaks

We have had a friend staying from overseas the past few days who eats a lot of fish, but said she was sick of the same old thing all the time. I have no end of yummy ways to cook fish and I love helping people get better in the kitchen, so I offered to teach her this quick & easy, healthy recipe for marinating tuna steaks. I made this up a few years ago, but it has been a staple on our menu ever since. It is a very pretty dish, so is a good one to serve if you are having people over for dinner too.

My guest prepared the meal as I talked her through each step of what to do, so we all got to sit down and enjoy it with a nice bottle (or 2) or Argentinian Malbec. Ordinarily fish goes better with white wine so you don’t overpower the delicacy of taste, however this recipe has pretty intense flavours so it pairs nicely with red too.

I do love cooking with a glass of wine in hand so to be honest, we had started on the wine path well before our food hit the table!

  • 4 tuna steaks (about 1 inch thick)
  • 4 tablespoons soy sauce (Kikoman is my preference, and I use their gluten free version)
  • 2 tablespoons tamari
  • 4 tablespoons sweet chili sauce
  • 1 large clove of garlic, crushed
  • juice of half a lemon
  • 1/2 red chili finely chopped (about 3cm, so perhaps a whole one if they are small)
  • 2 tablespoons sesame oil
  • 2 heaped tablespoons roughly chopped coriander (cilantro)
  • 1-2 teaspoons coconut oil for cooking (if you don’t have this, olive oil works well too)

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In a large flat bowl or tupperware, combine all the ingredients together (except the tuna and coconut oil) and mix. Add the tuna steaks and turn them over to make sure they are covered with the marinade. Leave aside for 20 minutes on the bench. If you do refrigerate it, get it back to room temp before cooking.
Heat a large frying pan and add enough coconut oil to cover the pan when it is nice and hot. Place the tuna steaks in the pan and grind some fresh black pepper over the top. These cook very fast and are best served rare (or at least pink in the middle), so after about 1-2 minutes (you can see the colour of the flesh changing) turn them over. Pour over all the remaining marinade. Cook for 1-2 minutes on this side (slightly more if you want them cooked all the way through).
Using tongs take out each piece of tuna and place them on your plates. Leave the marinade (now your sauce) in the pan for another minute or so until it is slightly thickened. Pour the sauce evenly over the steaks.
I served this with a huge green salad and roast sweet potato and garlic mash. The mash recipe will be posted soon. Our friend was so pleased with this recipe she is making it for for the next person she is staying with on her travels!
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7 thoughts on “Asian Fusion Tuna Steaks

  1. The tuna was delicious the first time you made it for us and I was so surprised at how easy it was to recreate at home with my limited cooking skills! So tasty, fresh and healthy- will definitely make again! Thanks Elisa xxx

  2. Yum! Just followed your recipe using salmon fillets instead of tuna and it was absolutely delicious. Served with brown rice and steamed veg. I feel healthy and satisfied!

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