Sunday, 3 May 2009

Chargrilled Tuna with chili and lime

I made this over the weekend and it was wonderful. It came from our grocery store. They offer suggestions as to what to make and I tried this one. The key to this easy dish is don't overcook your tuna. Please cook it and leave it pink in the middle. Depending on how thick your tuna filet is anywhere from 3-4 minutes per side is usually enough. I usually do mine 4 minutes one side and 2 minutes the other as mine aren't that thick. Besides it still cooks a little even after you take it off the heat. These can be done in a griddle pan inside also. It just doesn't get any easier than this. I only used half a chili.

1 Red Chili chopped finely (I used a half of a chili)
1 Juice of Large Lime
4 tbsp finely chopped coriander
2 tbsp sesame oil
4 Prime tuna s teaks
2 tbsp olive oil
Sweet Chili Sauce to serve with Tuna

1. Rub the oil over the tuna steaks and place on the preheated grill (or griddle pan). Cook for 3-4 minutes or according to preference, turning halfway through.

2. Mix the remaining ingredients together and brush over the tuna steaks a couple of minutes before they are ready tocome off the grill. I would brush it on when you turn them over to finish that last side. Serve remaining sauce (sweet chili) as an accompaniment, adding a tablespoon of water if you want.


  1. This sure looks wonderful. I always make the mistake of cooking my tuna too much. I think I'm just used to cooking it thoroughly, but I know that it tastes better when pink inside.

    Thanks for stopping by my blog.

  2. I really liked your blog I am going to try those kebabs. I have the recipe printed off.

  3. Hi Sherrie! I'm a fellow native GA girl myself :) This Tuna looks divine! Will have to give it a go!