Thai · Dinner
Grilled Tuna Steak with Chili Lime Sauce
Grilled tuna steak seared over high heat and finished medium-rare, glazed with a Thai chili-lime sauce built from fish sauce, lime juice, garlic, and brown sugar. Served over jasmine rice with cucumber and cilantro, balancing sweet, sour, salty, and hot flavours.
$8
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
432Calories
46.9gProtein
15.2gFat
36.4gCarbs
16.8gSugar
2.1gFiber
1215mgSodium
71mgChol
2.4gSat Fat
870mgPotassium
48mgCalcium
2.3mgIron
10.2mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat tuna steak dry with paper towel, rub with vegetable oil and salt, then rest at room temperature 10 minutes for even cooking.
2
Build
Whisk lime juice, fish sauce, minced garlic, sliced chili, and brown sugar together until sugar dissolves and sauce is glossy.
3
Grill
Sear tuna steak on high heat 2–3 minutes per side until charred outside and center is rosy pink when tested.
4
Plate
Rest tuna 3 minutes, slice against the grain, fan over rice, spoon sauce over top, and arrange cucumber slices and cilantro alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml lime juice
- 2 tbsp30ml fish sauce
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp brown sugar
- 1 cup150g cooked jasmine rice
- 11 cucumber
- 22 small handful cilantro leaves
