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Tuna steaks with lime, chilli & coriander
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low in saturated fat
rich in vitamin C
Serves: 2
240g pack Waitrose 1 Yellowfin
Tuna Steaks
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:
Energy |
1,927kJ 457kcals |
---|---|
Fat | 10.6g |
Saturated Fat | 2.2g |
Carbohydrate | 55.6g |
Sugars | 9.1g |
Protein | 34.7g |
Salt | 1.5g |
Fibre | 1.3g |
35mg vitamin C
This recipe was first published in June 2016.
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