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Spice-rubbed Seared Tuna with Balsamic Reduction

Spice-rubbed Seared Tuna with Balsamic Reduction

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
20 minutes
Seafood included in this recipe
Fresh Tuna loin

For the Balsamic Reduction: ·

  • 6 tbsp balsamic vinegar ·
  • 1 medium lemon, juiced ·
  • 1 clove garlic, halved

    For the tuna: ·

  • 4 tuna loins ·
  • 1 ½ tsp salt ·
  • 1 tsp ground coriander ·
  • ¼ tsp cayenne pepper ·
  • 1 tsp paprika ·
  • 1 ½ tsp ground black pepper
  • · 2 tbsp vegetable oil ·
  • 4 lemon wedges


1. For the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.

2. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving.

3. In a small bowl, combine salt, coriander, paprika, and cayenne pepper. Lay the tuna out on a plate and sprinkle the spice mixture evenly on all sides.

4. Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.

5. They are ready to go on the grill! Grill the tuna for about 1 minute per side or until the desired doneness is reached.

6. For presentation, cut each tuna loin diagonally into 4 or 5 slices and fan on a plate. Serve it with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.

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