We find the best recipes so you don't have to!

Tuna steaks with cucumber, soy and lime dressing

una and cucumber saladThe humble cucumber – great in salads or even for using as a beauty treatment placed over your eyes! Currently in season this popular fruit comes in three varieties – slicing, pickling and burpless. You may laugh at the ‘burpless’ variety but it really does exist! They are sweeter, have a thinner skin and are easy to digest hence the name ‘burpless’ as they don’t give you so much gas. I’ve definitely learnt something new! Today’s Asian-inspired recipe is for tuna steaks with cucumber, soy and lime dressing. If you don’t have a char-grill pan and don’t want to use the BBQ then you can put your tuna steaks under the grill.

Serves 4.


  • 2 tsp toasted sesame oil
  • 4 x 150g tuna steaks

For the salad

  • 150g sugar snap peas, halved
  • 2 heads pak choi, sliced
  • 2 shallots, finely chopped
  • 1 red chilli, deseeded and thinly sliced
  • ½ cucumber, sliced
  • Handful of fresh coriander leaves

For the dressing

  • 2 tbsp light soy sauce
  • 2 tbsp lime juice
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame seeds, toasted


Heat a char-grill pan or the barbecue. Brush the tuna steaks with the toasted sesame oil.

Cook the steaks in the char-grill pan or over the barbecue coals for 2-3 minutes per side, according to their thickness and the way you like them cooked.
Meanwhile, lightly cook the sugar snap peas for 2-3 minutes. Drain and rinse with cold water to cool quickly.
Mix the sugar snaps with the pak choi, shallots, chilli, cucumber and coriander. Share between 4 plates and arrange the tuna steaks on top.
Mix together the soy sauce, lime juice and vinegar. Sprinkle over the tuna and salads. Serve, scattered with toasted sesame seeds.

More great recipes and ideas

Don't miss a thing, get the free newsletter
with all the latest ideas!


Comments are closed.