I love tinned tuna. But, tuna steaks have never been a favourite. To be honest I find them a little bland. However, I’ve been really enjoying fish lately and looking out for new flavours I can try and new ways to use fish in my diet. So, when I saw some awesome tuna steaks I thought I’d have a go at creating a nice dressing to add some flavour. Husband suggested chilli and ginger but aside from ginger biscuits, it’s not a flavour I’m overly keen on. So, I changed it a little to create Chilli and Lime Tuna Steaks.
They were gorgeous. The dressing is such a nice flavour. A little nutty, with a nice tang from the limes. The flavours are all quite subtle but work well together and compliment the tuna beautifully. As someone that doesn’t usually enjoy tuna that much I can honestly say these Chilli and Lime Tuna Steaks are something I’m looking forward to having again.
We served our Chilli and Lime Tuna Steaks with new potatoes, salad and roasted red peppers. The sweetness of the peppers worked well and the dressing was as nice drizzled over the potatoes and salad as it was on the tuna.
We had 2 tuna steaks each as they’re quite small. But, one each might be enough if you’re not quite as greedy as we are.
Our steaks were frozen, so we baked them in the oven for 20 minutes before frying them in the dressing, but if yours are fresh you could just fry them on each side for 2-3 minutes until cooked through before brushing the dressing on.
You could make your own sweet chilli too, but as it can be bought cheaply and in a nice squeezy bottle I don’t bother. For this meal, I used a Heinz version which was only £1 and will go well on lots of things.
Simple, tasty Chilli and Lime Tuna Steaks
- 4 Tuna Steaks
- 2 Red chillies - Finely Chopped
- 2 tbsp Coriander
- 2 Limes – Juice
- 8 tsp Sweet chilli sauce
- 4 tbsp Toasted sesame oil
- Cooking oil
Add the coriander, lime juice, sweet chilli sauce, chilli and sesame oil to a bowl and mix together well.
Set to one side.
Fry the tuna steaks over a medium heat in a little cooking oil for 2-3 minutes on either side, depending on your preference.
Brush both sides with the dressing.
Fry for a further 2 minutes.
Serve with salad, potatoes and roasted red pepper for a filling meal. Drizzle more dressing over your salad and potatoes.