For the parsley salad


  • STEP 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.

  • STEP 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.

  • STEP 3

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


To check the tuna is cooked for your liking, take the pan off the heat and leave to stand for a minute or so – the fish will carry on cooking gently from the heat of the pan. Prod the steak with your middle finger; if it’s still rare in the middle, the steak will yield under pressure. The more you cook it, the firmer it will feel. If you like the idea of serving tuna rare you will find 20 seconds searing or so on each side is just enough.

Recipe from Good Food magazine, October 2007

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings