Five-Pepper Tuna Steaks with Salsa


This is so easy and quick – perfect for when you want to cook a special supper for someone but don’t want to spend a lot of time in the kitchen. The cooling salsa counteracts the heat of the peppery crust.


  • mixed peppercorns (black, white, green, Sichuan) 1 tbsp
  • allspice berries ¼ tsp
  • tuna steaks 2 (2.5 cm/1 in thick), each weighing about 175 g/6 oz
  • lime juice a squeeze
  • olive oil 1 tbsp
  • sea salt flakes a pinch
  • coriander a small handful, stems discarded, leaves sliced

For the Salsa

  • tomatoes 3, deseeded and diced
  • avocado ½, diced
  • red onion ½, diced
  • cucumber 7 cm/ in, peeled, deseeded and diced
  • sea salt flakes a pinch
  • lime juice 1 tbsp
  • coriander a small handful, stems discarded, leaves sliced


Combine all the salsa ingredients in a small serving bowl and set aside.

Using a mortar and pestle, grind the peppercorns and allspice berries to a coarse powder.

Massage the tuna steaks with lime juice and then the olive oil. Press the crushed spices onto both sides of the fish to form a crust. Sprinkle with a pinch of sea salt flakes crumbled between your finger and thumb.

Heat a ridged stove-top grill pan, preferably non-stick, until very hot. Grill the tuna for 2 minutes on each side. Garnish with a sprinkling of coriander and serve at once with the salsa.

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