Tuna Steaks with Fresh Cucumber Relish Recipe

Introduction

This tuna steak recipe pairs perfectly seared, meaty fish with a fresh and tangy cucumber relish. It’s a light yet satisfying dish that’s ideal for a quick dinner or a summer BBQ.

Ingredients

• 3 tbsp olive oil
• 4 tuna steaks, about 140g/5oz each
• ½ cucumber
• 2 spring onions, finely chopped
• 1 medium tomato, finely chopped
• ½ large red chilli, seeded and finely chopped
• 1 tbsp olive oil (for the relish)
• 2 tbsp chopped parsley
• 1 tbsp lime or lemon juice

Instructions

1. Step 1: Place 3 tablespoons of olive oil in a food-safe bag and add the tuna steaks. Rub the oil over the steaks thoroughly, then seal the bag and leave to marinate for 30 minutes while you prepare the relish.
2. Step 2: Peel the cucumber, halve it lengthways, and scoop out the seeds. Chop the cucumber flesh into small dice.
3. Step 3: In a bowl, combine the diced cucumber with the finely chopped spring onions, tomato, red chilli, 1 tablespoon olive oil, chopped parsley, and lime or lemon juice. Season the relish with salt and pepper to taste, then set aside.
4. Step 4: Heat a griddle pan or heavy-bottomed frying pan until hot. Remove the tuna steaks from the bag, dabbing off any excess oil.
5. Step 5: Place the tuna steaks on the hot pan and cook for about 2 minutes on each side. The tuna is best served slightly pink in the center, so adjust cooking time depending on thickness.
6. Step 6: Remove the steaks from the heat and allow them to rest for 3 to 5 minutes.
7. Step 7: Spoon the prepared cucumber relish over the tuna steaks and serve immediately.

Tips & Variations

• For a BBQ, remove excess oil from the steaks before grilling and cook for just under 2 minutes each side to keep the fish tender.
• You can swap the parsley for fresh coriander if you prefer a different herb flavor.
• If you like extra heat, keep some seeds in the chilli when chopping.

Storage

Store any leftover tuna and relish separately in airtight containers in the refrigerator for up to 24 hours. Reheat the tuna gently in a pan or enjoy it cold as a salad topping. The relish is best served fresh but can be refrigerated for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tuna steaks for this recipe?

Yes, but thaw the tuna completely in the refrigerator before marinating and cooking to ensure even cooking and better texture.

How can I tell when the tuna is cooked perfectly?

The tuna should be seared on the outside but still slightly pink and moist in the center. Overcooking can make it dry, so aim for about 2 minutes per side for medium-rare depending on thickness.

Tuna Steaks with Fresh Cucumber Relish Recipe

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★★★★★

4.8 from 84 reviews

• Author: Cleo
• Total Time: 38 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A quick and flavorful recipe for tuna steaks served with a refreshing cucumber relish, perfect for a light and healthy meal. The tuna is marinated in olive oil and grilled or griddled to a tender, slightly pink finish, complemented by a zesty relish made from cucumber, spring onions, tomato, red chili, and fresh herbs.

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Ingredients

Scale 1x2x3x

Tuna Steaks

• 3 tbsp olive oil
• 4 tuna steaks, about 140g/5oz each

Cucumber Relish

• ½ cucumber
• 2 spring onions, finely chopped
• 1 medium tomato, finely chopped
• ½ large red chili, seeded and finely chopped
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp lime or lemon juice

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Instructions

1. Marinate the Tuna: Pour 3 tablespoons of olive oil into a resealable food bag and add the four tuna steaks. Rub the oil thoroughly over the steaks to coat them evenly. Seal the bag and allow the tuna to marinate at room temperature for 30 minutes to infuse the flavor.
2. Prepare the Cucumber Relish: Peel the cucumber, then cut it lengthwise and scoop out the seeds with a spoon. Dice the cucumber flesh into small pieces. In a bowl, combine the diced cucumber, finely chopped spring onions, chopped tomato, seeded and chopped red chili, 1 tablespoon of olive oil, chopped parsley, and lime or lemon juice. Stir well and season to taste. Set the relish aside to allow the flavors to meld.
3. Cook the Tuna (Grill or Griddle): If grilling, preheat your grill until it is hot and ready. Remove the tuna steaks from the marinade bag, gently dabbing off excess oil, then season as desired. Grill the tuna steaks for about 2 minutes on each side for a rare to medium-rare finish, keeping the center slightly pink for optimal tenderness and flavor. Alternatively, to griddle, heat a pan over high heat until very hot, then cook the steaks for 2 minutes on one side before turning and cooking for another 2 minutes on the other side. Cooking times may vary slightly depending on the thickness of the steaks.
4. Rest and Serve: Remove the cooked tuna steaks from heat and let them rest for 3 to 5 minutes. This rest time helps the juices redistribute within the fish. Spoon the fresh cucumber relish over the tuna and serve immediately for a light, healthy, and delicious meal.

Notes

• The tuna is best served slightly pink inside to maintain its moist, meaty texture.
• For barbecue grilling, make sure the grill is hot, and cook the tuna steaks for barely 2 minutes on each side for optimal flavor.
• You can adjust the heat level of the relish by adding more or less red chili according to your taste preference.
• Allow the tuna to marinate for at least 30 minutes to enhance flavor and tenderness.
• Resting the tuna after cooking is essential to retain its juices.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Keywords: tuna steaks, cucumber relish, grilled tuna, healthy seafood recipe, easy summer meal, Mediterranean tuna