Tuna Steak with Sweet Chilli Sauce

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Tuna Steak with Sweet Chilli Sauce

Tuna Steak with Sweet Chilli Sauce

I love this fish so much – it’s marvellous! I would seriously eat it every day if I could – The wonderful and tasty Tuna Steak with Sweet Chilli Sauce. It’s a beautiful dish that just cries out – “eat me”!

So what else can I tell you about tuna? Tuna are generally thick cuts of fish, although of course you can ask you fish monger to cut it however you wish. I prefer my Tuna steak cut pretty thick.

If you over-cook tuna it will end up very dry. Tuna also must be marinaded well or you won’t get the best flavour, but it’s a very easy fish to cook. I like cooking a tasty meal for my family in a matter of minutes, as I don’t always have a lot of time. So I need to find a dish that is tasty and quick, and this is why I like cooking fish in the summer with salads – nice and quick, and this allows me to go and enjoy my garden. As you may know, we have a good choice and supply of fish in most supermarkets. We eat quite a lot of fish in our house, especially when they are in season. There are lots of great ways to cook fish – most of the time I grill it or fry it with simple seasoning.

This lovely Tuna Steak with Sweet Chilli Sauce is great to make, so let’s get on with it:

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Tuna Steak with Sweet Chilli Sauce
Votes: 3
Rating: 4
You: 5
Rate this recipe!
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 2 hrs
Servings
People
Ingredients
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 2 hrs
Servings
People
Ingredients
Votes: 3
Rating: 4
You: 5
Rate this recipe!
Instructions
  1. Put the tuna steaks on a plate.
  2. Put all the ingredients on top of the steak, then gently mix with your hands. Leave to marinade in the fridge for at least 2hrs.
  3. When the time has passed, remove from the fridge, retaining the juice left from the marinade.
  4. On high heat, heat a shallow non-stick pan - make sure the pan its very hot.
  5. Take the tuna steak and then fry it with no fat or oil at all, for 90 seconds on each side. Remove from the pan, ready to serve.
  6. Meanwhile, take the juice left from the marinade, pour it in the pan, lower the heat and simmer until you see the sauce starting to evaporate, then turn the heat off.
  7. Slice the tuna and arrange it on top of your choice of green vegetable. Pour over the sauce and serve straight away.
  8. I used fresh French beans from my garden, steamed, then tossed with vinaigrette.
  9. Garnish with spring onion.
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2 Comments

  1. Sally, great chili sauce recipe. I bet it will taste great with anything!

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