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)