Tuna Steaks with Mango and Cucumber Salad

, from Issue #82. December, 2018
Photography by Olivia Galletly.
Tuna Steaks with Mango and Cucumber Salad

If you prefer your tuna cooked through, grill it for a further 2 minutes on each side. 

Serves: 4


1 tablespoon olive oil
2 tablespoons sesame oil
1 tablespoon soy sauce 
4 tuna fillets, roughly 200 grams each
1¼ cups black rice
1 teaspoon sea salt 
1 ripe mango
½ cucumber
½ large red onion, halved and thinly sliced
1 green chilli (medium heat), chopped 
¼ cup chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon olive oil 
250 grams green beans, stem end trimmed
sea salt
1 tablespoon black and white sesame seeds, toasted


Mix the olive oil, sesame oil and soy sauce in a small dish. Drizzle over the tuna fillets and rub in. Set aside to marinate.

Place the black rice, salt and 2¼ cups water in a saucepan. Bring to the boil, then reduce the heat to low, cover and simmer. Cook for 20-30 minutes, or until the water has absorbed.

Preheat the barbecue to a medium-high heat.

Peel the mango and slice into thin strips. Halve the cucumber lengthwise then slice thinly crosswise. Toss together the mango, cucumber, red onion, chilli, coriander, lemon juice and olive oil.

Grill the tuna fillets for 2 minutes on each side. Cover loosely with foil and rest for 5 minutes.

In a pot of simmering water, cook the green beans for 3-4 minutes until just cooked through. Drain well.

To serve: Divide the tuna, black rice, salad and green beans among serving bowls. Garnish with sea salt and sesame seeds.