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Grilled Tuna Steak with Asian-style Coleslaw by chef Adam Gray


  • 2 tuna steaks
  • 100 g tender stem broccoli
  • 1 small red cabbage finely sliced
  • 1 red onion finely sliced
  • 1 carrot finely grated
  • coriander leaves finely chopped
  • 50 ml light soy sauce
  • 50 ml rapeseed oil
  • 1 tsp homey
  • 1 lime zest and juice
  • sesame seeds
  • salt
  • pepper


  • Mix the finely sliced red cabbage and red onion with the grated carrot in a bowl.
  • Make the dressing by mixing the soy sauce, rapeseed oil, honey and the zest and juice of a lime. Season with salt.
  • Add half of the dressing to the coleslaw and mix thoroughly.
  • Season the tuna steaks with salt and pepper, then rub with rapeseed oil. Fry on a very hot pan for 2-3 minutes on each side. Set aside and slice into 3-4 strips.
  • Fry the tender stem broccoli in the same pan for about 5 minutes, rotating every 1-2 minutes to cook evenly.
  • To plate, place the coleslaw on a large plate, add the tuna and tender stem broccoli. Finish with the remaining dressing and sprinkle sesame seeds on top.