Thick-cut tuna steaks are coated with cracked coriander seeds , then quickly seared to a perfect rare or medium-rare. The dish is elevated by a vibrant ginger-lime sauce —aromatic, zesty, and lightly sweet—offering a delicate contrast to the spice of the crust. It's restaurant-quality in both taste and presentation, and it's easy enough for a weeknight meal.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Tuna
2 ahi tuna steaks, about 1¼ inches thick (6 oz / 170g each)
2 tbsp whole coriander seeds, lightly crushed
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
For the Ginger-Lime Sauce
1 tbsp fresh ginger, finely grated
1 clove small garlic, minced
Zest of 1 lime
2 tbsp lime juice (about 1 lime)
1 tbsp soy sauce or tamari
1 ½ tsp honey or agave
1 tbsp rice vinegar
2 tbsp light sesame oil or neutral oil
Optional: ½ tsp chili flakes or a few drops of sriracha
Prepare the Ginger-Lime Sauce
1
In a small bowl, whisk together:
Grated ginger , garlic , lime zest & juice
Soy sauce , honey , rice vinegar , and oil
Taste and adjust with more lime or honey for balance.
Set aside or refrigerate if prepping ahead.
Crust the Tuna
2
Pat tuna steaks dry and season both sides with salt and pepper .
Place crushed coriander seeds on a plate and press tuna steaks into them, coating both sides evenly.
Sear the Tuna
3
Heat a cast-iron skillet or nonstick pan over medium-high heat with olive oil .
Once hot, sear tuna steaks for:
The outside should be golden and crusted, while the inside stays pink or just cooked.
Slice & Serve
4
Let tuna rest 1–2 minutes, then slice across the grain into thick strips.
Spoon or drizzle the ginger-lime sauce over or beside the tuna.
Garnish with:
Chef’s Tips
5
Use high-quality sushi-grade tuna if planning to serve rare.
Coriander seeds can be crushed using a mortar and pestle or the back of a pan.
A touch of toasted sesame oil in the sauce adds richness.
Variations
6
Add a mango-avocado salsa on the side for a tropical twist.
Use the sauce as a marinade for grilled shrimp or tofu.
Swap tuna for swordfish or salmon , adjusting cook time.
Suggested Pairings
7
Serve with: Steamed jasmine rice, sautéed bok choy, or a chilled soba noodle salad
Drink with: Dry Riesling, Grüner Veltliner, or a citrusy pale ale
Great for: Dinner parties, light summer mains, or date night meals
Ingredients For the Tuna
2 ahi tuna steaks, about 1¼ inches thick (6 oz / 170g each)
2 tbsp whole coriander seeds, lightly crushed
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
For the Ginger-Lime Sauce
1 tbsp fresh ginger, finely grated
1 clove small garlic, minced
Zest of 1 lime
2 tbsp lime juice (about 1 lime)
1 tbsp soy sauce or tamari
1 ½ tsp honey or agave
1 tbsp rice vinegar
2 tbsp light sesame oil or neutral oil
Optional: ½ tsp chili flakes or a few drops of sriracha
Directions Prepare the Ginger-Lime Sauce
1
In a small bowl, whisk together:
Grated ginger , garlic , lime zest & juice
Soy sauce , honey , rice vinegar , and oil
Taste and adjust with more lime or honey for balance.
Set aside or refrigerate if prepping ahead.
Crust the Tuna
2
Pat tuna steaks dry and season both sides with salt and pepper .
Place crushed coriander seeds on a plate and press tuna steaks into them, coating both sides evenly.
Sear the Tuna
3
Heat a cast-iron skillet or nonstick pan over medium-high heat with olive oil .
Once hot, sear tuna steaks for:
The outside should be golden and crusted, while the inside stays pink or just cooked.
Slice & Serve
4
Let tuna rest 1–2 minutes, then slice across the grain into thick strips.
Spoon or drizzle the ginger-lime sauce over or beside the tuna.
Garnish with:
Chef’s Tips
5
Use high-quality sushi-grade tuna if planning to serve rare.
Coriander seeds can be crushed using a mortar and pestle or the back of a pan.
A touch of toasted sesame oil in the sauce adds richness.
Variations
6
Add a mango-avocado salsa on the side for a tropical twist.
Use the sauce as a marinade for grilled shrimp or tofu.
Swap tuna for swordfish or salmon , adjusting cook time.
Suggested Pairings
7
Serve with: Steamed jasmine rice, sautéed bok choy, or a chilled soba noodle salad
Drink with: Dry Riesling, Grüner Veltliner, or a citrusy pale ale
Great for: Dinner parties, light summer mains, or date night meals
Coriander-Crusted Tuna Steaks with Ginger-Lime Sauce
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