- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 25 minutes plus infusing and chilling
- Effort: easy
- 25 g coriander seeds, freshly ground
- pinch of salt
- grated zest and juice of 4 limes
- 1 kg tuna steaks
- 7 tbsp vegetable oil
- 2 cloves garlic, peeled and chopped
- 4 red chillies, deseeded and finely chopped
- 10 cm ginger, peeled and finely grated
- 2 tbsp soy sauce
- 1 bunch of coriander, roughly chopped
1. Mix together the coriander, salt and lime zest and sprinkle the mixture out evenly onto a baking sheet.
2. Slice the tuna into four slices lengthways.
3. Roll each tuna fillet in the coriander mixture, coating thoroughly.
4. Lightly smear a large, heavy-based frying pan with one tablespoon of oil. Heat the pan until it is smoking hot.
5. Cook the tuna fillets one at a time in the hot pan until blackened on all sides.
6. Transfer the seared fillets to a tray and chill in the refrigerator.
7. Place the ginger, chillies and garlic in a pestle and mortar and grind into a paste. Transfer to a medium mixing bowl.
8. Mix in the lime juice and then the remaining vegetable oil, mixing thoroughly. Mix in the soy sauce and chopped coriander. Set aside to allow the flavours to infuse.
9. Remove the tuna from the refrigerator and thinly slice each fillet.
10. Lay each slice on a large serving plate, spoon over two-thirds of the fresh coriander dressing, cover and chill in the refrigerator until serving.
11. Serve the tuna with the remaining dressing.
Rate This Recipe