Get ready to make a splash with these Cilantro Chutney Marinated Tuna Steaks. (Yeah, I couldn’t help myself with the pun.) Anyway . . . they’ll make an awesome entrée for your next dinner party or easy weeknight dinner.
They use the Cilantro Chutney Spice Blend from Satya. I’ve told you about them before in my recipe for Mango Almond Flour Scones. They have a whole bunch of tasty blends that I’ve been enjoying in my recipe creation process, so stay tuned for more!
What You Need to Make Cilantro Chutney Marinated Tuna Steak
Equipment
- Paper Towels – For patting the fish dry
- Zip Top Bag – Or Sealable Bowl
- Measuring Cup
- Measuring Spoon
- Small Bowl
- Large Sauté Pan or Skillet
- Spatula – For flipping the fish
Ingredients
- Tuna Steaks – I usually get the frozen 4-ounce steaks from Sam’s.
- Plain Unsweetened Almond Milk Yogurt – You could pick another non dairy yogurt if you prefer. However, I find that this one is fairly neutral, which works well in this application.
- Satya Cilantro Chutney Spice Blend* – I have been thoroughly enjoying Satya’s Blends. This adds a great flavor without overpowering the Tuna.
- Avocado Oil – This is just for sautéeing the tuna steaks.
*Disclaimer: This is an affiliate link, so I receive a small commission if you make a purchase at no additional cost to you. Use promo code “LORI” for a discount!
Getting Started with Making Cilantro Chutney Marinated Tuna Steak
Okie dokie. Our process here is pretty simple.
Drying and Marinating the Tuna Steaks
First, we’ll pat dry the Tuna Steaks with paper towels. For the marinating vessel, you can either use a shallow dish with a sealable lid or a zip top bag. I usually use a zip top bag and gently place the Tuna Steaks into the bag.
In a small bowl, we’ll whisk 1 cup of Plain Unsweetened Almond Milk Yogurt with 1 tablespoon of Satya’s Cilantro Chutney Spice Blend*. Then you’ll pour the mixture into the bag over the tuna. Once we seal the bag, we can gently turn it to coat the tuna in the marinade and then stick it in the refrigerator for 20 – 30 minutes.
Cooking the Tuna Steaks
Once the tuna steaks have had a chance to sit and get happy, we’ll heat about 2 tablespoons of Avocado Oil in a large sauté pan. Then you’ll place the tuna steaks face down in the hot pan and cook them on each side for approximately 4 minutes. You can adjust up or to down to suit your preferred level of doneness. I go with 4 minutes per side.
Related Recipes
For some simple fish and seafood fare, check out these recipes:
Or maybe you’d like some suggestions for the rest of the menu. These Tuna Steaks pair well with my:
- Simple Roasted Asparagus
- Roasted Za’atar Broccoli
- My Savory Drop Biscuits
- Garlic Roasted Broccolini
- Or check out my Dairy Free Dinner Party Menu for more.
If you liked this Cilantro Chutney Spice Blend from Satya, you might also be interested in my Mango Almond Flour Scones recipe which uses their Mango Sutra Blend.
Cilantro Chutney Marinated Tuna Steaks
Ingredients
- 16 ounces Tuna Steaks 4 (4-ounce steaks)
- 1 cup Plain Unsweetened Almond Milk Yogurt
- 1 tablespoon Satya Cilantro Chutney Spice Blend
- 2 tablespoons Avocado Oil
Instructions
- Pat 16 ounces Tuna Steaks (4 ounces each) dry with paper towels and place them in the zip top bag.16 ounces Tuna Steaks
- In a small bowl, combine 1 cup Plain Unsweetened Almond Milk Yogurt and 1 tablespoon Satya Cilantro Chutney Spice Blend. Pour the mixture over the tuna steaks.1 cup Plain Unsweetened Almond Milk Yogurt, 1 tablespoon Satya Cilantro Chutney Spice Blend
- Seal the bag and gently turn to coat the Tuna. Place the bag in the refrigerator for 30 minutes to marinate.
- Heat 2 tablespoons Avocado Oil over medium high heat. Remove the Tuna Steaks from the marinade and place them in the hot pan. Cook the Tuna Steaks for 4 minutes on each side or to your preferred level of doneness.2 tablespoons Avocado Oil
- Serve warm.
Equipment
- Paper Towels For patting the fish dry
- Zip Top Bag Or Sealable Bowl
- Measuring Cup
- Measuring Spoon
- Small Bowl
- Spatula For flipping the fish
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