When cooking tuna steaks, only the best will do for my Griddled Tuna Steaks. 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.
This simple yet flavourful recipe is perfect for showcasing the quality of the tuna. The combination of coriander, capers, and lime creates a light and refreshing dressing that complements the natural taste of the fish.
Griddled Tuna Steaks with Coriander and Capers
Equipment
- Griddle pan
- Food processor or blender
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
Instructions
- First, heat a griddle to a very high heat and brush with a little olive oil.
- Next, whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
- When the griddle is really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes on each side, so still pink in the middle.
- Remove from the heat, and drizzle with the dressing.
Creating these Griddled Tuna Steaks with Coriander and Capers allows you to enjoy a delicious and healthy meal that aligns with your Paleo lifestyle. The simplicity of the recipe lets the high-quality tuna shine, while the light dressing adds a refreshing touch. This dish is perfect for a quick yet satisfying dinner.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for a special dinner or a quick weeknight meal, ensuring everyone can enjoy a nutritious and flavourful dish.
For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Griddled Tuna Steaks with Coriander and Capers in the comments below. Happy cooking!
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Absolutely loved this recipe! The tuna steaks were perfectly seared on the outside and beautifully pink inside, just as you suggested. The fresh coriander and lime dressing added such a zesty and aromatic touch that complemented the tuna without overpowering it. It's now become a regular dish in our Paleo dinner rotation. Thank you for sharing this fantastic recipe!
This was fabulous!