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    Tuna Steaks with Hot Pepper Salsa

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    Tuna Steaks with Hot Pepper Salsa

    Enhance the flavour of meaty tuna steaks with a colourful, spicy salsa. Encona Hot Pepper Sauce is used to fire up the salsa which contrasts well with the sweet, cooling pineapple.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 4 x 175g fresh tuna steaks, each about 2cm thick
    • 1 tbsp Encona Hot Pepper Sauce
    • Finely grated zest of 1 lime, plus 2 tbsp juice
    • 1 tbsp caster sugar
    • ½ small ripe golden pineapple
    • ½ red pepper, deseeded and finely chopped
    • ½ small onion, finely chopped
    • ½ pack fresh flat-leaf parsley, chopped
    • 1 tbsp olive oil
    • Thai fragrant rice, to serve
    • Salt
    • Freshly ground black pepper


    1. Place the tuna steaks in a single layer in a shallow dish. Mix together 2 tsp pepper sauce, 1 tbsp lime juice and 1 tsp sugar and seasoning. Spoon the pepper sauce mixture over the tuna and turn to coat in the marinade. Leave to stand in the fridge while making the salsa.
    2. Cut away and discard the skin and core from the pineapple and finely chop the flesh. Place in a bowl with the red pepper, onion and parsley. Add the remaining pepper sauce, lime zest and juice, and sugar. Stir well to mix.
    3. Heat the olive oil in a heavy-based frying pan. Lightly pat the tuna steaks with kitchen paper to remove the excess liquid, then add to the pan over a medium heat. Fry for 4-5 minutes until the steaks turn brown on the underside, then turn and cook for a further 3 minutes, until browned and just cooked, taking care not to overcook. Serve hot with the salsa and Thai fragrant rice.

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    Cook's tips

    Use a really ripe pineapple to add plenty of sweet flavour to the salsa. Choose one that has a strong aroma and gives very slightly to the touch.


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