Mangez Québec

Grilled tuna steak with quebec salsa



  • 2 180-g (6-oz.) tuna steaks, approximate weight
  • 5 ml (1 tsp.) cumin seed
  • 1 lime, zest and juice
  • Freshly ground salt & pepper
  • 30 ml (2 tbsp.) extra virgin olive oil
  • 1 pinch dried red pepper flakes

Quebec Salsa

  • 1 small red pearl onion
  • 1 red pepper, seeded
  • 1 stalk celery
  • 10 to 12 Quebec cherry tomatoes
  • 30 ml (2 tbsp.) fresh coriander
  • 30 ml (2 tbsp.) fresh mint
  • 15 ml (1 tbsp.) lime juice
  • 15 ml (1 tbsp.) mirin
  • 30 ml (2 tbsp.) extra virgin olive oil
  • Slices of lime (optional)


  1. Rinse fish. Dry with paper towel and lay in a glass, stainless steel or porcelain dish. Brown cumin seeds; add lime zest, salt and pepper, then crush together with a mortar. Brush tuna steaks with olive oil; sprinkle with spices, pressing seasonings into the top. Let stand for 30 minutes.
  2. To make salsa, dice onion, red pepper and celery; coarsely chop tomatoes. Snip herbs and mix with vegetables. Add lime juice, mirin and olive oil. Mix well and season to taste. Set aside.
  3. Brown tuna in a ridged non-stick pan for approximately 2 minutes on each side, or more according to desired doneness. Sprinkle with more lime juice (optional). Serve with salsa. If desired, garnish with lime slices or quarters. Serve with green salad and tortillas.
MENU Plaisirs maraîchers - 2009

produits utilisés

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