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Tuna Steaks with Lemon & Chili Oil


  • 125 ml olive oil
  • zest of 1 lemon
  • 1 2 red chilies, seeded and finely sliced
  • 45 ml coriander leaves, coarsely chopped
  • 4 6 thick tuna steaks
  • lemon juice, to taste
  • salt and freshly-milled black pepper, to taste
  • parsley, chopped


Pour the olive oil in a small pan and heat moderately. Remove from heat and stir in the lemon zest, chillies and coriander leaves and set aside.

Season the tuna to taste with lemon juice, salt and pepper. Sprinkle all around with the parsley.

Heat a small amount of the seasoned oil in a griddle pan and cook the steaks on high heat until richly browned and nicely seared.

Remove from pan, drizzle with the seasoned oil and serve.

Serves 4 6