Lime Coriander Marinade with Summer Squash and Tuna
Course: Main Course
Keyword: fish, grilling, lime, zucchini
1lb/450g tuna steaks*
¾lb/375g summer squash
1tbs/5g whole coriander seed
1tsp/2g lime zest
3tbs/45ml lime juice
½tsp/1g ground cloves
1 ½tbs/20g brown sugar
2tbs/5g chopped basil
½tbs/10g Dijon mustard
1tsp/2g ground ginger
Cut tuna into 1 ½” to 2” chunks.
In a mortar, crush coriander seed until fine. Mix with all marinade ingredients in a medium bowl.
Add tuna chunks and stir until everything is coated. Submerge tuna as much as possible. Cover and put refrigerator for at least 1 hour.
Cut summer squash into 1” to 1 ½” chunks. Place on skewers alternating with marinated tuna (if you use bamboo skewers, don’t forget to soak them in water beforehand – unlike me).
Grill over hot coals with occasional flame for about 7 minutes on the first side. Flip and grill for a further 6-7 minutes until squash is slightly soft on the edges.
-- Theoretically you could also do this under a broiler in your kitchen. My oven is not particularly cooperative when it comes to broiling, so I was not able to test it. Reduce the time per side slightly if attempting this.
*I used ahi tuna. I’m sure this would be even better on yellowfin tuna. As noted above, this recipe also is very good with chicken, just cut the chicken cubes smaller.