Grilled tuna steaks with corn & tomato

    30 minutes

    Together, the tuna and vegetables provide a complete collection of anti-oxidant vitamins A, C and E. Tuna is high in omega-3 fatty acids, which are thought to protect against heart disease.

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    Serves: 4 

    • 600 g tuna steaks (2.5 cm thick)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup apricot jam
    • 1 tablespoon Dijon mustard
    • 1 ear of corn, husked and cut into 8 equal pieces
    • 2 medium tomatoes, cored and each cut into 8 equal wedges
    • 2 medium zucchini, each quartered lengthways and cut crossways into 5 mm-thick slices
    • 2 cloves garlic, minced
    • 2 serrano chillies, seeded and finely chopped
    • 4 teaspoons olive oil

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat grill or barbecue to medium-hot. Season tuna steaks with half the salt and pepper. Combine jam and mustard in a small cup; spread one side of the tuna steaks with half of the jam mixture.
    2. Place the corn, tomato and zucchini in the centre of each of four 30 cm squares of aluminium foil, dividing them equally. Sprinkle the vegetables evenly with the garlic, remaining salt and pepper, the chillies and the oil. Fold edges of foil over to form tightly sealed packets.
    3. Grill or barbecue the tuna and the vegetable packets 10 cm from heat for 4 minutes. Turn tuna over. Spread with remaining jam mixture. Cook until tuna is opaque in the centre and flakes when touched with the tip of a fork, 4 to 6 minutes. Open the vegetable packets carefully to avoid the steam that will escape. Serve with the tuna steaks.

    on the menu

    A crisp salad containing peppery watercress, sliced red cabbage and mixed green leaves makes a good accompaniment to this robust fish dish.

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