Spicy Grilled Tuna Steaks
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt to taste
- 3teaspoons curry powder
- 2teaspoons freshly ground black pepper
- ¼teaspoon anise seeds
- 4tablespoons sesame seeds
- 4tuna steaks, about 1½ pounds total, each about 1 inch thick
- 3tablespoons vegetable oil
- Mixed green salad (see recipe)
Preparation
- Step 1
Preheat a charcoal grill or the oven broiler.
- Step 2
In a small bowl blend the salt, curry powder, black pepper, and anise and sesame seeds.
- Step 3
Sprinkle the tuna steaks on both sides with the mixture. Coat evenly and press down so that the mixture adheres well to the steaks. Brush both sides with the oil. Cover with plastic and let stand for 15 minutes at room temperature.
- Step 4
If the tuna is to be grilled make sure the grill is very clean and hot before cooking. Place the steaks on the hot grill. For rare, cook for about 1½ minutes, turn them, and cook for 1½ minutes more. For greater doneness, cook a little longer on each side. If oven-broiled, arrange the steaks on a rack and place under the broiler about 4 inches from the heat. Broil for 2 minutes with the door partly open. Turn the steaks and continue broiling, leaving the door open for rare. Remove, and let stand before serving.
- Step 5
To serve, place the mixed green salad in the center of the plate. Cut the tuna into thin slices on the bias and place the slices around the salad.
Private Notes
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Cooking Notes
Sam
Good, easy recipe. But any grilled tuna recipe should be easy if the fish is high quality. This recipe calls for too much curry -- a welcome addition if your fish isn't so fresh, but gratuitous if you actually want to taste the tuna.
Joan
Agree about leaving out curry when you have nice fresh tuna. The blend of black pepper, sesame seeds, and anise (or fennel, which is what I had on hand) was perfect.
If you have an instant-read thermometer, use it, and believe it. Take the tuna off the heat when it reads about 120F!
bjd
I used olive oil rather than vegetable oil and would do so again. The next day we made tuna salad (just mayonnaise and celery) from left over steaks and it was amazing on challah toast.
SPS
Loved the curry, we don’t care for anise so substituted ground cloves. Set fish under broiler and it was superb. Wonder what sesame seeds would have been like had we toasted ever so slightly prior to broiling since fish cooked so quickly. Salad had too much dressing and not easy to adjust since already in bowl. Should make separately…dressing would be excellent left over. Served with yesterdays Basmati rice and flavors were great together.
Karen L Davis
Based on others' comments, cut the curry powder in half and used olive rather than vegetable oil -- although that meant we couldn't broil the tuna, because of its low burning point, so cooked it briefly in a pan. It was good, but in the end we wondered what the connection was between curry powder and the flavors in the salad/salad dressing. What if you left it out altogether and brushed the tuna with some of the salad dressing instead of plain oil? Would the tuna then meld with the salad?
sally k
Too much dressing for the greens. I will cut in half the next time.
quick, easy and tasty
I made it with chicken and it was very good.
Me
Excellent! Add asparagus to greens. Lightly dress greens w/balsamic and olive oil. Drizzle mustard vinaigrette over tuna and asparagus. Yummm!
Joan
Agree about leaving out curry when you have nice fresh tuna. The blend of black pepper, sesame seeds, and anise (or fennel, which is what I had on hand) was perfect.
If you have an instant-read thermometer, use it, and believe it. Take the tuna off the heat when it reads about 120F!
Sam
Good, easy recipe. But any grilled tuna recipe should be easy if the fish is high quality. This recipe calls for too much curry -- a welcome addition if your fish isn't so fresh, but gratuitous if you actually want to taste the tuna.
SKK
Cook 90 seconds per side. No more.
bjd
I used olive oil rather than vegetable oil and would do so again. The next day we made tuna salad (just mayonnaise and celery) from left over steaks and it was amazing on challah toast.
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