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High in protein but low in fat and salt, this is a light and tasty lunch. Serve with a crisp white wine.


  • 125g/4 ½ oz coriander seeds

  • Grated zest of 4 limes, plus the juice for the dressing

  • 1 kg/2lb or 3 ¼ oz fresh tuna loin

  • 1 tsp vegetable oil

  • Salt

  • For the chilli, coriander and lime dressing

  • 10cm piece of fresh ginger, peeled and finely grated

  • 4 red chillies, deseeded and finely chopped

  • 2 garlic cloves, chopped

  • 6 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • Bunch fresh coriander, roughly chopped, stalks included


  • 1.

    Grind the coriander seeds to a fine powder. Mix together well with a pinch of salt and the lime zest, then pour out on to a flat baking tray. Cut the tuna loin lengthwise into quarters so you have 4 fillets. Roll the tuna in the coriander mix. Lightly smear with 1 tsp of vegetable oil and place over a high heat until the pan is smoking. Add the tuna fillets to the hot pan one at a time and cook until all the sides are sealed and blackened.

  • 2.

    Place the fillets on a tray and put them in the fridge. Put the ginger, chillies and garlic and mash to a pulp. Once pulped add the juice from the limes and pour everything into a mixing bowl together with the vegetable oil and mix well, stir in the soy sauce and coriander.

  • 3.

    Remove the tuna from the fridge and cut each fillet into thin slices. Lay the slices of tuna onto the plate and spoon over the dressing.

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