Coriander Tuna Steaks with Tomato Cucumber Jalapeño Salad

by Cindy Yanasha Angulo in , , , ,

Trying to eat more fish & veggies this summer?  Tuna steaks are fantastic when seasoned and cooked properly.  They also have a really meaty flavor and texture that makes you forget you're eating fish!  And the best part: this whole meal is done in less than 30 minutes!! Try this recipe with a fresh tomato salad (recipe also below for the salad). 


Time: 30 mins



  • 2 tuna steaks
  • 1.5 teaspoons salt
  • 1.5 teaspoon black pepper
  • 1.5 teaspoons coriander powder
  • ~3 tablespoons of olive oil

Tomato Salad:

  • 10-12 grape tomatoes
  • 1 English cucumber (these are smaller and skinnier than regular cucumbers)
  • 1/2 jalapeño
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon balsamic vinegar


  1. Cut the tomatoes in half (or whatever shape you prefer)
  2. Slice the cucumbers into small rounds
  3. Slice the jalapeño along the middle (long-ways) and remove the membranes and seeds.  Dice it.
  4. Combine the tomatoes, cucumbers, and jalapeños in a bowl.  Sprinkle the salt, lemon juice, and balsamic vinegar on top and mix the ingredients lightly so they are well coated.  
  5. Scoop some of the salad onto each plate and set aside.
  6. Mix the coriander powder, black pepper, and salt together and coat each side of the tuna steaks.  
  7. Pour olive oil over the tuna steaks on both sides, and 1 teaspoon in the frying pan.
  8. Heat the frying pan to medium heat, then place one of the steaks down on top of the olive oil.  Let cook on each side for no more than 1 minute.
  9. Repeat for the other steak.  FYI, when you remove them from the pan you'll want to coat with olive oil again because the tuna will dry out fast. 
  10. Serve with the tomato salad and enjoy!