Andaman Grilled Tuna Steak
Fresh tuna steaks marinated in garlic, chilli and lime, then grilled over open flame in the simple coastal style common across Port Blair's fish markets.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Grill or tawa
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 16 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 32 g
- calories
- 280 kcal
Instructions
- 1
Pat the tuna steaks dry with a kitchen towel.
- 2
Mix the garlic paste, lime juice, chilli powder, turmeric, pepper, salt and 2 tbsp coconut oil in a bowl.
- 3
Coat the tuna steaks evenly with the mixture. Let them rest for 20 minutes.
- 4
Heat a grill pan or tawa (flat griddle) with the remaining coconut oil until smoking hot.
- 5
Place the steaks on the hot pan. Cook for 3–4 minutes per side without moving them.
- 6
Check that the centre is firm and no longer see-through, while staying slightly moist.
- 7
Let the steaks rest for 2 minutes before serving.
- 8
Top with fried curry leaves and extra lime wedges.
Chef's tips
Do not overcook the tuna as it dries out quickly. A slightly pink centre keeps it tender. Use a very hot pan to get a good char quickly.
Ingredient substitutions
- tuna → kingfish or seer fish steaks
Storage
Best eaten fresh; leftovers keep refrigerated for a day.
Reheating
Reheat briefly in a covered pan over low heat to avoid drying out.
Common mistakes to avoid
- •Marinating for too long, which causes the acidic lime juice to start cooking the fish before grilling.
Serving suggestions
Cooked Andaman Grilled Tuna Steak?
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