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    Asian-Style Tuna Steaks

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    Asian-Style Tuna Steaks

    Lime, garlic, lemon grass, chilli and coriander add real zing to succulent tuna steaks.

    • Diabetic
    • Milk Free
    • Preparation time: 5 minutes
    • Cooking time: 8 minutes, plus 15-20 minutes marinating
    • Total time: 28 minutes to 33 minutes 35 minutes

    Serves: 8


    • 8 tuna steaks, about 1.5cm-2cm thick
    • 2 x 20g packs fresh coriander
    • 2 large red chillies, deseeded and finely sliced
    • 4 shallots, finely sliced
    • Grated zest and juice of 3 limes
    • 4 cloves garlic, crushed
    • 6 tsp Bart Lemon Grass in Sunflower Oil
    • 4 tbsp Conimex Ketjap Manis (Indonesian Style Sweet Soy Sauce)
    • 2 tbsp olive oil


    1. Reserve a small handful of coriander for the garnish and roughly chop the rest. In a small bowl, mix the chopped coriander with the remaining marinade ingredients. Season with freshly ground black pepper.
    2. Using your fingers, 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 coriander leaves and serve with lime wedges.

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