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.
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.
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.
Heat a cast-iron skillet or nonstick pan over medium-high heat with olive oil.
Once hot, sear tuna steaks for:
1½ to 2 minutes per side for rare
2½ minutes per side for medium-rare
The outside should be golden and crusted, while the inside stays pink or just cooked.
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:
Thinly sliced scallions
Toasted sesame seeds
Microgreens or cilantro leaves
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.
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.
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
2 servings