Thon Salé Grillé
Salted Grilled Tuna
A flavorful dish of salted tuna, often marinated and grilled to perfection, showcasing a key ingredient in Seychellois cuisine. It's typically served with a side of rice and a fresh salad or chutney.
🧂 Ingredients
- 500 g Salted tuna(soaked and desalted overnight, then cut into steaks)
- 3 tbsp Lime juice
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 small Chili peppers(finely chopped (optional, for heat))
- 1 medium Onion(thinly sliced)
- 2 tbsp Vegetable oil(for marinating and grilling)
- 2 tbsp Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Ensure the salted tuna has been properly desalted by soaking it in fresh water overnight, changing the water several times. Drain and pat dry, then cut into serving-sized steaks.
💡 Tip: Proper desalting is crucial to avoid an overly salty dish. - 2
In a bowl, combine lime juice, minced garlic, grated ginger, chopped chili peppers (if using), and sliced onion. Add the tuna steaks and toss to coat. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
- 3
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
💡 Tip: A hot grill ensures good searing and prevents sticking. - 4
Remove tuna steaks from the marinade, letting excess drip off. Grill for 5-7 minutes per side, depending on thickness, until cooked through but still moist. Avoid overcooking.
💡 Tip: The tuna should flake easily with a fork when done. - 5
Serve the grilled salted tuna hot, garnished with fresh coriander. It pairs well with steamed rice, a simple green salad, or a spicy tomato chutney.
💡 Tip: A squeeze of fresh lime juice just before serving can enhance the flavor.
💡 Pro Tips
- ✓The quality of the salted tuna is paramount; look for reputable sources.
- ✓Adjust the amount of chili to your preference for heat.
- ✓If grilling isn't possible, pan-searing in a hot skillet with a little oil is a good alternative.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Marinate the tuna with a touch of soy sauce and a pinch of sugar for a different flavor profile.
- Serve with a side of 'rougaille' sauce for a richer dish.