Red chilli paste gives this quick and easy recipe a real kick, while lime and coriander enhances the flavour of the tuna
- 4 fresh tuna steaks
- 10ml (2tsp) sunflower oil
- 100g (4oz) butter, softened
- 5-10ml (1-2tsp) red chilli paste
- 15ml (1tbsp) lime juice
- 30ml (2tbsp) fresh chopped coriander
- 350g (12oz) prepared green veg such as courgettes, broccoli and mangetout
- Lime wedges, to serve
Heat a cast-iron griddle pan or skillet. Brush the steaks with the oil and season with freshly ground black pepper. Cook for 2-4 mins on each side until the steaks are seared and cooked to your liking.
Meanwhile, beat together the butter, chilli paste, lime juice and coriander.
Lightly boil or steam the green vegetables for 4-5 mins until just tender.
Serve the tuna steaks with the cooked vegetables and top each steak with a quarter of the chilli and lime butter. Serve immediately with lime wedges.
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If you're concerned about tuna becoming an endangered species, you can use salmon obtained from sustainable sources instead.