Grilled Tuna Steak with Sweetcorn and Sesame Salsa

21 Sep 2021

Grilled Tuna Steak with Sweetcorn and Sesame Salsa

30 Minutes | easy | Serves 2

Tuna steaks are easy to cook on the barbecue – just make sure to leave them rare in the middle, otherwise they will dry out. A spicy sweetcorn salsa works well alongside, fragrant with toasted sesame.


  • 1 large tuna steak, approx 500g (or use 2 smaller steaks and adjust the cooking time) 198g can sweetcorn (165g drained weight), drained
  • ¼ red onion, peeled and very finely chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 red chilli, finely chopped
  • 1 teaspoon fish sauce
  • 2 tablespoons sesame seeds
  • 1 handful coriander leaves, chopped
  • Neutral oil, for cooking the tuna steak



Toast the sesame seeds

Toast the sesame seeds in a dry frying pan and allow to cool.

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Combine the sweetcorn, red onion, lime juice, chilli, sesame oil, sesame seeds, coriander and some salt and pepper. Set aside.​​​​​​​

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Lightly oil the tuna steak

Lightly oil the tuna steak with neutral oil and season well with salt.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high.​​​​​​​


When it’s vert hot

When it’s vert hot, cook the tuna steak for a few minutes each side if very thick, around a minute or under if it’s not. You want the tuna to stay rare in the middle.​​​​​​​

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Serve the tuna steak

Serve the tuna steak sliced with the salsa.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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