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Tuna in Chilli and Orange

4 lg Yellowfin fresh tuna steaks; (about 1/2-3/4 inch thick)
4 Oranges; juice of
1 lg Hand chopped fresh coriander leaf
1 tb Red chilli paste
6 tb Olive oil
2 Cloves garlic; peeled and chopped
1 Mild yellow chilli
Sea salt
250 g Damp wood chips to grill


Blend all the marinade ingredients until smooth and reset the fish steaks in the mix for about 1 hour.

Meanwhile soak the wood chips in warm water and drain.

Preheat the grill to maximum (if gas) or until the charcoals are white in colour and very hot. Scatter a handful of damp chips over the coals until the chips are smoking then cover with the kettle lid and then grill the tuna about 6 inches above the coals, for about 4 minutes each side, basting with the marinade once when turning the steaks over and seasoning.

When ready, the fish should be brown outside and have a pink centre.




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