Thai Citrus Tuna
Its excellent chunky texture makes tuna an ideal fish to cook on a barbecue.
Preparation time: 15 minutes, plus time for marinating
Cooking time: 8 to 16 minutes
Serves 6
6 tuna steaks, each weighing about 250g (9oz)
2 stalks freeze-dried
lemon grass, crumbled
4 freeze-dried kaffir lime leaves, crumbled
small bunch fresh chives, coarsely chopped
juice 2 lemons
salt and freshly ground
black pepper
150ml (¼pt) mild, light olive oil
lime wedges and salad, to serve
1 Place the tuna steaks in a large non-metallic dish. Mix together the lemon grass, lime leaves, chives, lemon juice, seasoning and olive oil and pour over the tuna. Turn the steaks over and leave to marinate for at least 15 minutes. If you’re marinating them for longer, be sure to cover the steaks and refrigerate them.
2 Cook over a hot barbecue for 8 to 16 minutes (depending on their thickness) or until cooked through, turning often.
3 Serve garnished with wedges of lime and a little green salad.
Per serving: 420cals, 18g fat, 4g saturated fat, 0g carbohydrate
