Tuna steak with chilli butter

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olive magazine

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Recipe by olive magazine

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1. Mash the butter, chives and chilli together. Put on a sheet of clingfilm and roll up into a sausage. Freeze to firm up. Heat a frying pan or griddle (char-grill) to very hot. Brush the tuna with oil and season very well. Cook for 2-3 minutes each side (depending on the thickness of your steaks). Unroll the butter and cut off 2-3 discs per person. Serve the tuna and veg topped with the butter.

Per serving

727 kcalories, protein 40.6g, carbohydrate 2.4g, fat 61.7 g, saturated fat 9.1g, fibre 3.6g, salt 2.24 g

Latest comments and suggestions

• claw

  19 January 2008

  claw commented on this recipe

  great dish and easy. just be sure to season the steaks really well before cooking.. this is so important with tuna and to always undercook slightly!!!!

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• helen

  05 December 2008

  helen commented on this recipe

  the nutrition info for this recipe doesn't seem right!

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• Heidi

  10 April 2009

  Heidi commented on this recipe

  There's 125g of butter in the recipe, 62.5g per person; you could easily halve this and cut back the calories significantly.

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• evelyn-r

  13 April 2009

  evelyn-r rated and commented on this recipe

  

  This was very easy to do and worked well. However, there was far too much butter for the number of people, as Heidi commented. I was cooking for 4 and used about 140g - even that was a bit too much really. I will use it again.

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Ingredients

• 125g butter , softened
• 1 bunch chives , finely chopped
• 1 chilli , finely chopped
• 2 tuna steaks
• olive oil
• 200g tenderstem broccoli or other greens, steamed

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 125g butter , softened
• 1 bunch chives , finely chopped
• 1 chilli , finely chopped
• 2 tuna steaks
• olive oil
• 200g tenderstem broccoli or other greens, steamed

Per serving

727 kcalories, protein 40.6g, carbohydrate 2.4g, fat 61.7 g, saturated fat 9.1g, fibre 3.6g, salt 2.24 g

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