This coffee-marinated tuna steak recipe gets maximum points for authenticity! The eccentric but complementary flavour combinations create a zingy, peppery taste explosion. And it’s a pretty healthy dish too – as the tuna steak is a great source of lean protein and fatty acids, and the fruit and veg bring the vitamins to the food party.
Ingredients
300g tuna steak
1tsp crushed juniper berries
4-5 pieces of orange peel (no pith)
Juice of half a squeezed orange
2 sprigs of thyme
2 sprigs of rosemar
Pinch of black pepper
100ml cold brew coffee made with BRITA filtered water
200g cherry tomatoes on the vine
Method
In a dish suitable for the size of the tuna steak, add all of your ingredients. Massage the meat for a little bit, making sure it comes into contact with everything. Cover with cling film and then put it in the fridge for at least 12 hours.
When you’re ready to cook the steak, heat a cast iron griddle pan until very hot.
Take your tuna steak from the marinade and rub with a little olive oil and then place on the griddle pan. Depending on how you enjoy your tuna, in our case rare, cook for two minutes on each side. During cooking add the sprigs of thyme and rosemary, a few of the juniper berries and some of the marinade.
When happy with the steak remove it from the pan and allow it to rest for at least 10 minutes. Add the tomatoes to the pan, vine on, and cook until charred.
Serve with a drizzle of marinade for full flavour and enjoy!
Recipe courtesy of BRITA Filtered Water
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