When cooking tuna steaks, only the best will do. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable.
Griddled Tuna Steaks Ingredients:
- 2 sushi grade tuna steaks
- 1 small handful fresh coriander, roughly chopped
- 1 tbsp capers, rinsed and dried
- Juice and zest of 1 lime
- 1 clove garlic
- 2 spring onions, trimmed and chopped
- 2 tbsp olive oil
- Salt and pepper
Griddled Tuna Steaks How To:
Heat a griddle to a very high heat, and brush with a little olive oil.
Whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
When the griddle is really, really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes each side, so still pink in the middle. Remove from the heat, and drizzle with the dressing.