Tuna steak in lemon crust with wasabi

Tuna is known for its juicy meat-like flesh and is almost boneless. Many people value it for not having a typical fish flavour. The key rule in preparing tuna is not to overdo it. The steak ought not to be cooked through and through since this dries out and denatures it. A few seconds either side in a preheated pan is sufficient to sear the flesh and leave the middle nice and pink.

  • Time of preparation:
    30 minutes
  • The fish should be left in the fridge for 12 hours to defrost


Number of servings

  • 2 portions tuna
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 tablespoon olive oil
  • 200 g potato
  • 100 mg milk
  • 50 g butter
  • 1 tablespoon wasabi paste
  • 1/2 handful parsley
  • 1/2 handful coriander


  • Having left the tuna in the fridge sufficiently long to gradually defrost through and through (around 12 hours), dab dry with kitchen towel and leave to acclimatise to room temperature.

  • Peel the potatoes and cook in salted water.

  • Heat the milk with the butter. Once hot, add to the cooked potatoes and beat into a creamy mash. Gradually work in the wasabi paste.

  • Roughly chop the herbs.

  • Wash the lemons thoroughly, dry them and finely grate the rind.

  • Season the tuna steaks with salt and pepper, drizzle with olive oil and coat with the lemon rind.

  • Heat a pan as you would for beef steak. Place the rind-coated fish in the pan and turn every 20 seconds or so to seal the tuna on all sides. This done, leave the fish to rest.

  • Spoon out the mash into the centre of a shallow dish, sprinkle the herbs on top of the mash and then gently place the tuna on top. You may choose to squeeze a few drops of lemon juice on top.

    Tuna ought always to be served pink in the middle.

Enjoy your meal!