Griddled tuna with a chilli coriander pesto

Griddled tuna with a chilli coriander pesto

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 thick-cut tuna steaks, each about 170 g
2 tablespoons olive oil
salt
freshly ground black pepper
1 quantity Basil pesto, using chilli and coriander variation, to serve

Method

  1. Rub the tuna steaks all over with the olive oil and season with salt and pepper.
  2. Heat a griddle pan over a medium to high heat and, when hot, place the tuna steaks on the griddle pan. Cook until the colour changes to halfway up the sides of the tuna, then turn and cook on the other side in the same way. A thick-cut piece should still be rare but warm through the centre.
  3. Remove the tuna to 4 serving plates and spoon a little of the pesto onto a corner of the tuna. Serve with roasted red peppers with capers, or a couscous salad.

Note

  • For best results, remove the tuna from the fridge at least 15–20 minutes before cooking, to ensure it is room temperature rather than cold when cooked, so the centre will be warm rather than cold if served very rare.
Tags:
Leiths School of food and wine
cookery course
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