Asian-Style Tuna Steaks
Lime, garlic, lemon grass, chilli and coriander add real zing to succulent tuna steaks.
Serves: 8
Ingredients
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
Method
- 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.
- 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.
- 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.