Entree: British Indian Ocean Territory – National Cuisine – Spicy Tuna Steak (Seared spice-rubbed tuna steak served with a tangy coconut-chile sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 3 min

Total 20 min

Ingredients

- 2 tuna steaks, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil, plus 1 tbsp (15 ml) for sauce
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 2 cloves garlic, minced (approx. 0.3 oz / 8 g)
- 1/2 cup (120 ml) coconut milk
- 1 small red Thai chili, seeded and finely chopped, approx. 1/2 oz (15 g)
- 1 tbsp (15 ml) lime juice, plus wedges to serve
- 1 tsp (5 ml) honey or palm sugar
- 1 tbsp (15 ml) chopped fresh cilantro
- Lime zest from 1 lime
- Salt and pepper to taste for the sauce

Instructions

1. Combine salt, black pepper, ground coriander, cumin, smoked paprika and cayenne on a plate. Pat tuna steaks dry and rub spice mixture evenly over both sides.
2. Heat 1 tbsp olive oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Sear tuna 1.5–2 minutes per side for rare, 3 minutes per side for medium, depending on thickness. Remove and rest 3 minutes.
3. In a small saucepan over medium heat, warm 1 tbsp olive oil. Add minced garlic and chopped chili and sauté 30–45 seconds until fragrant but not browned.
4. Pour in coconut milk, add lime juice, honey, and lime zest. Simmer gently 2–3 minutes to meld flavors. Season with salt and pepper to taste and stir in chopped cilantro.
5. Slice tuna steaks against the grain into thick slices. Spoon coconut-chile sauce over the tuna, garnish with lime wedges and additional cilantro, and serve immediately.