About this recipe:Tuna steaks are marinated in a sweet marinade, made with pineapple jam, hoisin sauce, lime juice, coriander, ginger and sesame oil. They are then grilled on the barbecue to perfection.
160g pineapple jam
4 tablespoons hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 (175g) steaks tuna, about 2.5cm thick
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To prepare marinade, combine jam, hoisin, lime juice, coriander, ginger and sesame oil in a small bowl. Stir well.
Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
Preheat barbecue for high heat and lightly oil cooking grate.
Remove tuna steaks from marinade, shake off excess and discard remaining marinade. Grill on preheated barbecue for 4 to 5 minutes per side. Be careful not to overcook; the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Alternative cooking methods
You can also cook the tuna steaks under the grill.