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Lime Coriander Marinade with Summer Squash and Tuna

Course: Main Course
Keyword: fish, grilling, lime, zucchini


  • 1 lb/450g tuna steaks*
  • ¾ lb/375g summer squash


  • 1 tbs/5g whole coriander seed
  • 1 tsp/2g lime zest
  • 3 tbs/45ml lime juice
  • ½ tsp/1g ground cloves
  • 1 ½ tbs/20g brown sugar
  • 2 tbs/5g chopped basil
  • ½ tbs/10g Dijon mustard
  • 1 tsp/2g ground ginger
  • ¼ tsp salt
  • 2 tbs/30ml water


  • 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.