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Fuel Up Recipe: ‘CLOUDBREAK’ Seared Tuna with Crunchy Salad, Red Potatoes & Lemon

‘CLOUDBREAK’ Seared Tuna with Crunchy Salad, Red Potatoes & Lemon

Originally published in XPT Co-Founder, Laird Hamilton’s book Fuel Up – Global Recipes for High-Performance Humans

‘Cloudbreak’ – Tavarua, Fiji. Now we’re talking my top five in the world. An absolutely perfect looking left reef pass that is also one of the most challenging waves to surf. It gets serious here very quickly, and proximity to the razor sharp coral reef make wipeouts worth avoiding.

Situated on the edge of the Mamanuca archipelago means that premium grade fish are in abundance. Always be sure that when you buy Tuna to prepare in this way, the meat looks pale pink or reddish, has been recently cut, appears moist and smells fresh. If in any doubt ask the vendor for a fresh cut.

Serves 4
Total time: 20 mins

ingredients for the encrusted tuna:

1 tbsp coriander seeds, crushed
1 tsp dried chilli flakes
1/2 garlic clove, minced
1/2 cup basil, finely chopped
1/2 cup coriander, finely chopped sea salt

black pepper
1 lemon, juiced
4 8oz tuna steaks, 3/4” thick

ingredients for the salad:

1 cucumber, sliced
1 head, iceberg lettuce, roughly chopped
1/2 cup black olives, pitted and sliced
1 6oz jar of sun dried tomatoes or roasted red peppers, drained and sliced
10 small red potataoes, boiled and halved.
1 lemon, quartered

Crush the Coriander seeds thoroughly with a pestle and motar. Mix in a small bowl with the chili, coriander, garlic, basil, and lemon juice. Season with salt and pepper. Then layout your tuna steaks and coat both sides of the steaks with the mixture.

To cook, coat a medium ridged skillet with olive oil and place over a high heat. When the pan is smoking hot, put in the tuna and cook for just 1 minute either side, this really sears the crust on the outside while the middle stays beautifully pink.

To prepare the salad, divide the ingredients between large bowls and then break up the tuna steaks by hand into a few pieces and lay on top. Serve with a wedge of lemon on the side.

Get your copy of Fuel Up today to enjoy a bounty of other recipes from Laird:

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