Description
This vibrant Seared Tuna Steak with Herbs recipe delivers juicy tuna steaks seared to perfection—crispy on the outside, tender and pink in the middle. The steaks are rubbed with an aromatic blend of chilli, coriander, basil, and garlic, bringing bold, fresh flavors to each bite. Finished with a squeeze of lemon and your choice of simple sides, it’s a quick, elegant main course full of Mediterranean flair.
Ingredients
Scale
Tuna Steaks
- 4 tuna steaks (about 225 g each, ~2 cm thick)
Herb Mixture
- 1 small dried red chilli
- 1 tablespoon coriander seeds
- ½ clove garlic
- A good handful of fresh basil leaves
- A good handful of fresh coriander (cilantro) leaves
For Cooking & Serving
- Olive oil, for drizzling and rubbing
- Juice of ½ lemon (plus extra lemon wedges)
- Sea salt and freshly ground black pepper, to taste
Optional Sides and Garnishes
- Boiled potatoes
- Simple green salad
- Marinated sun-dried tomatoes
- Olives
- Extra basil leaves
Instructions
- Make the Herb Paste: In a pestle and mortar or small bowl, combine the dried red chilli and coriander seeds. Smash or finely chop them, then add the finely chopped garlic, basil leaves, and coriander leaves. Drizzle in olive oil and the juice of half a lemon, and mix or pound everything into a rough paste. Season generously with sea salt and freshly ground black pepper.
- Prep the Tuna Steaks: Lay the tuna steaks flat on a tray or cutting board. Rub both sides of each steak thoroughly with the herb-chilli mixture, pressing the paste on firmly so it sticks to the surface of the fish.
- Sear the Tuna: Heat a griddle pan or frying pan over high heat until very hot. Carefully add the tuna steaks. Sear for 45-60 seconds per side, depending on thickness, just until the exterior is browned and crisp but the inside remains pink and rare.
- Rest and Serve: Remove the tuna steaks from the pan and let them rest briefly. If desired, slice them across the grain or tear them in half to serve. Plate with lemon wedges, and pair with a simple salad, boiled potatoes, or other sides. Add extra garnishes like sun-dried tomatoes, olives, or more herbs if you like.
Notes
- Tuna is best served rare for maximum tenderness; avoid overcooking.
- Make sure your pan is very hot to achieve a good sear without overcooking the center.
- If you’re sensitive to spice, reduce the amount of dried chilli.
- Swap in parsley or mint for some of the herbs if preferred.
- Serve with your choice of fresh, seasonal sides—a lemony salad or baby potatoes work well.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tuna steak (approx. 225 g)
- Calories: 220
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 55mg