Save to your scrapbook
Tuna steaks with lime, chilli & coriander
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
low in saturated fat
rich in vitamin C
240g pack Waitrose 1 Yellowfin
½ lime, cut into wedges
FOR THE MARINADE
½ x 28g pack fresh coriander
1 red chilli, seeded and finely sliced
1 shallot, finely sliced
Grated zest and juice of 1 lime
1 clove garlic, crushed
½ lemongrass stalk, peeled and chopped
2 tbsp Malay Taste Kicap Manis (Indonesian-style sweet soy sauce)
1 tbsp olive oil
Steamed rice, to serve
1. Reserve 2 sprigs of coriander for the garnish and roughly chop the rest. In a bowl, mix the chopped coriander with the remaining marinade ingredients. Season with freshly ground black pepper.
2. Rub this mixture over the tuna steaks. Place in a non-metallic shallow dish and leave to marinate for 15-20 minutes.
3. Preheat the barbecue or an oiled griddle to medium-high. Cook the tuna steaks for 3-4 minutes on each side. Garnish with the reserved coriander and lime wedges, and serve with steamed rice.
Typical values per serving:
35mg vitamin C
This recipe was first published in June 2016.