Seared tuna steak recipe fit for summer

That title contains two of my favourite words. Steak and tuna. As we are now well into June and the weather is (sort of) getting warmer, I thought I would roll out one of my favourite recipes for warmer weather, a seared tuna steak with basil and coriander. It’s fast, delicious and delivers on flavour every time.

When selecting a tuna steak, look for as rich red colour that is even across its surface. If you can, go to a fishmonger and look for a nice firm meat texture with no sinew and tight grain. They should be from sustainable sources of course.

This will serve four people.


  • 1 small dried red chilli
  • 1 tablespoon coriander seeds
  • ½ a clove of garlic
  • Fresh basil
  • Fresh coriander
  • Olive oil
  • 1 lemon
  • 4 x 225g tuna steaks around 2cm thick


  1. Add the chilli and coriander seeds into a pestle and mortar and crush. Add the peeled garlic, finely chop a good handful of basil and coriander and add to the mortar. Add some oil and the juice from the lemon. Mix and season with salt and pepper.
  2. Season the tuna steak with the mix and allow to soak in for a couple of minutes.
  3. Heat a griddle pan over a high heat and add the tuna. Sear for 60 seconds on each side.
  4. Serve with a side salad and a wedge of fresh lemon.

Tune should be served pink in the middle and alongside a fresh salad, salsa or something else. Tuna steak will stand on its own merit but having an accompaniment just adds to the experience.

If I’m in an Italian mood, I would put together a simple Italian dressing using sun dried tomatoes, garlic, basil, oregano, olives and olive oil. If I’m in an Asian mood, a simple oil, garlic, chilli, ginger and soy sauce marinade really delivers too.

It’s one of the reasons I like tuna steak, because it is so flexible. As long as you temper the accompaniment so it doesn’t overpower the fish, you can do whatever you like!

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