Spice-Crusted Tuna Steaks with Cilantro and Basil



1 small dried red chilli, stemmed

1 tablespoon coriander seeds

1 small garlic clove

1/2 cup finely chopped basil leaves

1/3 cup finely chopped cilantro (fresh coriander)

Juice of 1 lemon

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

Four 8-ounce tuna steaks about 1/2-inch thick

Cooking Instructions

In a mortar, coarsely grind the chilli with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.

Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.

NOTES One Serving 291 cal, 6 gm fat, 1.1gm saturated fat, 3 gm carb, 2 gm fibre.

SERVE WITH A mixed green salad or boiled potatoes and large lemon wedges.


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Helmut's passion for cooking began as a child spending time in the kitchen, helping his mother with baking and cooking. This led to an apprenticeship at a hotel & restaurant in Germany. After working as a Chef in Germany, some funky and some serious hotels in Switzerland, a short stint in Republic of Maldives, Helmut then moved to Canada. Helmut went on to establish numerous hotels and restaurants in Canada, before moving to his current home in London. Helmut currently works for Woody’s Pub Company, an independent establishment located in West London. Helmut is passionate about food and lives by the philosophy....... We do it because we love it. We love food ... almost as much as we love wine!