These tuna steaks are great for you and simple to prepare.
This is one of my favourite ways to serve fresh tuna. I like the tuna steaks to be nice and thick and rare in the centre. When fried, the spice mixture blackens to become a crispy crust with compliments the tender red centre of the fish wonderfully.
Be sure to bring your tuna steaks to room temperature before frying. You want the centre rare but not cold!
This is a nice recipe to make for large groups as the spice paste can be made a day ahead of time and searing the tuna steaks only takes minutes.
I like to serve this pan seared tuna recipe with homemade chili chutney or lime pickle.
4 x 150g tuna steaks cut one inch thick
4 tablespoons rapeseed oil
1 inch cinnamon stick
The seeds from 4 black cardamom pods
1 tablespoon black peppercorns
5 dried red chili peppers
1 tablespoon cumin seeds
8 cloves garlic – smashed
1 inch piece of ginger – chopped
125ml red wine vinegar
A pinch of sugar
Salt and pepper to taste
Juice of one lime
More lime wedges for serving
Salt to taste
Place a dry frying pan over medium heat and toast the dry spices until they are quite warm to the touch.
Now pour the toasted dried spices into a spice grinder or pestle and mortar and grind to a very fine powder.
Saute the shallots, garlic and ginger in one tablespoon of the oil over medium heat until translucent and then add them to the spice powder.
Pour the vinegar over it all and blend to a paste. This spice mixture can be kept covered in the fridge over night.
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When you are ready to cook the tuna steaks, pour the remaining oil into a large frying pan.
Press the spice mixture equally over the streaks and then place them in the hot oil.
Depending on the thickness of you tuna steaks, it should only take about a minute or two per side. Be very careful not to over cook the fish!