Summary

Ingredients

• 3 chilli pepper (s), hot red, finely chopped
• 50 g coriander reens, fresh, chopped
• 2 tablespoon garlic, finely chopped
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon pepper, freshly ground
• 125 ml olive oil
• 60 ml lemon juice, freshly squeezed
• 750 g tuna, cut into 4 equal slices
• Salt, to taste

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Instructions

1. In a non-aluminum bowl, combine 3 hot red chilli peppers (finely chopped), half the coriander (chopped), 2 tablespoons garlic (finely chopped), 1 tablespoon paprika powder, 1 tablespoon freshly ground pepper, 125 ml olive oil, and 60 ml lemon juice (freshly squeezed). Place the 750 g tuna (cut into 4 equal slices) in the marinade and rub thoroughly to coat. Cover and refrigerate for 2 hours.
2. Preheat a charcoal grill to medium-high heat, or preheat an oven grill to 220°C (425°F).
3. Remove the tuna from the marinade and season with salt. Place on a grate brushed with oil or in a grill pan. Grill for 3 minutes per side for medium doneness, or longer if preferred.
4. Transfer the tuna to a preheated platter or individual plates, garnish with the remaining coriander, and serve immediately.