The tasty tuna steaks with a spice blend marinade and pineapple and watermelon salsa gets it!
This recipe for tuna steaks is such an easy dish to prepare and I love the combination of flavours. I like to cook it on the BBQ but it also tastes great cooked in a hot pan as I did here.
Just like when cooking beef steaks, no oil should be added to the pan.
The perfect amount of oil for cooking is already applied to the tuna steaks when marinating.
The butternut squash puree is optional but also easy to make and I think it’s great with this recipe. Just slice the squash in half and remove the seeds.
Place these, cut side up in a pre-heated oven to 200c (400f) and cook for 30 minutes or until the squash is soft. Scoop the squash out of the skin and blend until smooth. Any leftovers can be used in a soup or even frozen for later uses.
In this case, I just used some of my butternut squash curry, which you will find here and blended it until smooth for even more fantastic flavour.
This is a recipe for delicious tuna steaks I learned from my Keralan friend, Chef Shihabudeen V.M. This guy knows his stuff and I will definitely be posting a few more of his fantastic recipes soon.
I think you might be asking for more from him too once you’ve tried these Keralan tuna steaks!
You can make the marinade for these tuna steaks a couple of days in advance. Don’t marinate the tuna until about an hour before cooking though.
Also, if you are making the squash puree, you could make that a couple of days in advance too. I really recommend you do.
The fruit salsa can be made up to a day in advance.
Preparing the marinade is really easy. I love this blend of spices.
Be sure to coat the tuna steaks with the marinade.
While the tuna is marinating, make the watermelon and pineapple salsa.
The optional squash puree really goes well with this dish.
Now just sear the steaks for 1 – 2 minutes per side and plate up!
If you like this tuna steak recipe, you might like to try some of these Keralan recipe too.
Take your tuna steaks out of the fridge a half hour before cooking. Mix the salt, black pepper, Kashmiri chilli powder, turmeric, garlic and ginger paste, malt vinegar and oil in a mixing bowl. Place the tuna steaks in the bowl and be sure to cover them all over with the marinade. Set aside.
In another bowl, mix the watermelon, pineapple, chillies, spring onions and green and black olives together.
Now take a pan, preferably cast iron and heat it over high heat on the hob. When it is really hot, place the tuna steaks in it and sear for 1 – 2 minutes per side. I only sear mine for about a minute until it has a good char but the centre of the tuna steaks is still nice and pink.
To serves, place the charred steaks on a heated serving platter and cover with the pineapple and watermelon salsa. Garnish with sliced red onion and lime slices.
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