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Home Grilled tuna

Grilled tuna

recipes Main courses

Tuna is a popular fish—you can eat it raw (for example as sashimi or in a poke bowl), but a tuna steak is also wonderful to sear. This dish, where tuna is combined with quinoa and mango, makes a tasty, light meal. You marinate the tuna in tea; that may sound a little odd, but just wait until you taste it!

Published on 2025-02-08

Recipe

Grilled tuna

with quinoa-mango salad

Course	Main course
Kitchen	Fusion
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	15 min
Total	30 min

Equipment

Contact grill or grill pan
Small saucepan

Ingredients

1 large tuna steak
150 g quinoa (uncooked weight)
1/2 cucumber
1/2 mango
Handful of fresh coriander
1 sachet of ginger-lemon tea
Olive oil
Salt & pepper

Grilled tuna

How to make the tuna steak with quinoa-mango salad?

Cut open the tea bag, season the tuna on both sides with the tea and then let it rest for 10 minutes.
Cook the quinoa according to the instructions on the package.
Meanwhile, cut the cucumber and mango into pieces of about 1 cm and finely chop the coriander.
Once the quinoa is ready, mix the cucumber, mango, coriander (reserve a little) and a drizzle of bio extra vierge olijfolie into it and let everything sit for 15 minutes. Season with salt and pepper.
Make sure the grill is very hot and place the tuna steak on it. If you leave it in for about a minute, the inside will still be raw, which gives the fish a lot of flavor. But cook it the way you like it—2–3 minutes also works well. Just don't cook it all the way through: that won't do the flavor any favors.
Once the tuna is done, slice it into strips and place it on top of the quinoa salad. Finish with some fresh coriander and dig in!
Serve on flat dinerborden.

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Tip!

Take the tuna steak out of the fridge half an hour before use so it can come to temperature and cooks more evenly.

This grilled tuna with quinoa mango salad is a fresh and flavorful meal that you can get on the table quickly. The combination of juicy mango, crisp cucumber and aromatic coriander completes the dish. Serve immediately after grilling for the best taste experience.

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