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Grilled tuna with lemongrass dressing and guacamole

 

This seared tuna steak features a beautifully blackened exterior while remaining tender and raw at the centre. Smooth, creamy guacamole complements the fish alongside a zesty lemongrass dressing with lime and soy. The vibrant flavours and contrasting textures make this grilled tuna recipe a healthy, impressive dish perfect for summer dining.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 4
Dietary: Egg-free, Healthy, Nut-free
Grilled tuna with lemongrass dressing and guacamoleBy Jack Stein
From Saturday Kitchen Recipes

Nutri-Score B rating

This grilled tuna recipe achieves a Nutri-Score B rating, reflecting its healthy profile with high-quality protein from tuna, beneficial fats from avocado, and fresh vegetables. The lemongrass dressing adds vibrant flavour without excessive calories.

Per serving: approximately 285 kcal, 18g fat, 4g carbs, 1g sugars, 3g fibre, 26g protein.

Equipment

Ingredients

For the tuna

  • 450g/1lb tuna fillet, cut into 4 portions
  • Vegetable oil, for brushing
  • Sea salt and freshly ground black pepper

For the guacamole

  • 1 large avocado
  • 1 green chilli, deseeded
  • 1 lime, juice only
  • 2 spring onions, chopped
  • 1 tbsp chopped fresh coriander
  • 3 tbsp vegetable oil
  • ½ tsp salt

For the lemongrass dressing

  • 50ml/2fl oz water
  • 1 tbsp soy sauce
  • 1 spring onion, finely chopped
  • ¼ green chilli, deseeded and finely chopped
  • ½ lime, zest and juice
  • ½ lemongrass stalk, finely sliced
  • 1 tsp chopped fresh ginger

To garnish

  • 4 coriander sprigs

Customise

  • Swap tuna for salmon or swordfish for a different grilled fish experience
  • Replace avocado with Greek yoghurt mixed with lime for a lighter guacamole alternative
  • Use red chilli instead of green for extra heat in your lemongrass dressing
  • Substitute coriander with basil or mint if you prefer different fresh herbs

Method

  1. Heat your grill or griddle pan (5 minutes)
    Get your charcoal grill or griddle pan really hot before you start cooking. This high heat is essential for creating that lovely blackened crust on the tuna while keeping the centre beautifully raw. You can prep your guacamole and lemongrass dressing while the grill heats up to save time.
  2. Prepare and season the tuna (5 minutes)
    Brush each tuna portion lightly with vegetable oil, then season generously with sea salt and freshly ground black pepper on all sides. The oil helps create an even sear and prevents sticking, while good seasoning at this stage ensures the tuna itself is flavoursome.
  3. Grill the tuna (2-3 minutes)
    Place the tuna portions on the hot grill and cook for 2-3 minutes, turning regularly to colour all surfaces evenly. You’re looking for a dark, blackened exterior while the centre stays raw. Don’t overcook it – this grilled tuna recipe works best when the fish remains tender and pink inside.
  4. Rest and cool the tuna (10 minutes)
    Remove the tuna from the heat, give it another light seasoning, and set aside to cool completely. This resting period is important as it makes slicing much easier and prevents the fish from continuing to cook. You can prepare both the guacamole and lemongrass dressing during this time.
  5. Make the guacamole (5 minutes)
    Pop the avocado flesh, deseeded green chilli, lime juice, chopped spring onions, fresh coriander, vegetable oil, and salt into your food processor. Blend until you achieve a smooth, creamy consistency. Taste and adjust the seasoning if needed – the lime should give it a lovely zesty kick that complements the grilled tuna perfectly.
  6. Prepare the lemongrass dressing (5 minutes)
    In a bowl, combine the water, soy sauce, finely chopped spring onion, deseeded chilli, lime zest and juice, sliced lemongrass, and fresh ginger. Mix everything together well. This sharp, aromatic lemongrass dressing brings all the elements of this healthy tuna recipe together with its bright, fresh flavours.
  7. Slice and arrange the tuna (5 minutes)
    Using a sharp knife, slice the cooled tuna into 5mm (¼ inch) thick slices. Arrange the slices attractively on four chilled plates, slightly overlapping them and positioning to one side of each plate. Chilled plates help keep the tuna at the perfect temperature for serving.
  8. Plate and serve (2 minutes)
    Add a generous spoonful of the smooth guacamole to each plate alongside the tuna slices. Spoon the fragrant lemongrass dressing over the top, then garnish each serving with a fresh coriander sprig. Serve this impressive grilled tuna dish immediately while everything is fresh and vibrant.

Recipe tips

  • Always use very fresh, sushi-grade tuna that’s suitable for serving raw in the centre for this grilled tuna recipe
  • Keep the tuna chilled until you’re ready to cook to maintain food safety and quality
  • Assemble and serve this healthy tuna dish as soon as possible after cooking for the best texture and flavour
  • The guacamole and lemongrass dressing can be made up to 2 hours ahead and kept covered in the fridge
  • For meal prep, grill the tuna and store components separately, assembling just before serving

 

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