Grilled tuna with parsley salad

Grilled tuna with parsley salad

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(2 ratings)

Prep: 15 mins Cook: 2 mins

Easy

Serves 2
Simple fresh ingredients make this quick healthy recipe the perfect dish for when friends come over

Nutrition and extra info

Nutrition: per serving

  • kcal578
  • fat48g
  • saturates7g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein35g
  • salt2.3g
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Ingredients

  • 2 line-caught yellowfin tuna steaks, about 140g/5oz each
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 lemon wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the parsley salad

  • 2 handfuls (50g/2oz) flat-leaf parsley, very roughly chopped
  • 2 shallots, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp capers, roughly chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • small handful green olives, stoned and roughly chopped
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp Dijon mustard
  • juice of half a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.

  2. Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It’s important not to move the fish around the pan before it’s seared as it will stick and break up. The steak will release itself from the pan once it’s ready to be turned.

  3. Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.

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Comments (4)

Mary Nardo's picture
5

This was so fresh and so delicious. Everyone at our dinner party loved it! The olives seemed like a nice ingredient for this dish but two of our guests are not fans of olives so I omitted the olives. It was still a wonderful dish. I would make this again for dinner for the family or for a larger group or dinner party. It is now my favorite tuna steak recipe!

liperry's picture

I tried this recipe without the olives and it was superb. Fresh simple flavours which takes no time to put together and cook. A real winner.

rjg7070's picture

Sounds really good. Would it be possible to put Slimming World syns for all your recipes?

susiem's picture
5

Simple fresh flavours

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