Tuna steaks

Grilled tuna steaks with heart-shaped chilli and lime butter


  • 10m

  • Serves 2

    Medium

Ingredients

  • For the chilli and lime butter

  • 50g unsalted butter, softened

  • ½ tsp salt

  • ½ red chilli, deseeded and finely chopped

  • 1 lime, grated zest only

  • For the tuna

  • 2 large tuna steaks

  • Olive oil

  • Salt and pepper

  • 10m

  • Serves 2

    Medium

  • Ingredients

    • For the chilli and lime butter

    • 50g unsalted butter, softened

    • ½ tsp salt

    • ½ red chilli, deseeded and finely chopped

    • 1 lime, grated zest only

    • For the tuna

    • 2 large tuna steaks

    • Olive oil

    • Salt and pepper

  • Directions

    To make the butter

    Place all of the chilli and lime butter ingredients into a bowl.

    Mash with a fork to combine the ingredients.

    Place the butter onto a sheet of parchment paper, fold the paper over, and press the butter into a disc approximately 1cm thick.

    Place in the freezer for 15 minutes.

    To cook the steaks

    Heat a griddle pan or frying pan over a high heat.

    Season the tuna steaks with salt and pepper.

    Cook the tuna steaks in the pan. Cook for approximately 1-2 minutes on each side, or to suit your personal taste. Allow the tuna steaks to rest.

    Meanwhile, remove the butter from the freezer and using a heart-shaped cutter, cut 1 butter heart per steak. Alternatively, to encourage your kids to cook with you, use their favourite cookie cutter.

    Place the butter onto the warm steaks and allow to melt – serve straight away and enjoy.

    Serving suggestion

    Enjoy with steamed pak choi and sesame seeds.