Grilled Maldivian Tuna Steaks with Chilled Cucumber and Chili Slaw

Start the slaw first so it has time to chill. Toss the sliced cucumber with 1/2 teaspoon of the salt in a colander and let it drain 20 minutes, then press gently to release the excess water.

Serves 4

Ingredients

• 4 tuna steaks, about 6 ounces each and 1 inch thick
• 2 tablespoons coconut oil, melted
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fine sea salt
• 2 large cucumbers, halved lengthwise and thinly sliced
• 1 small red onion, sliced paper thin
• 1 cup fresh grated or frozen shredded coconut, thawed
• 2 red chilies, seeded and finely chopped
• 1/4 cup lime juice, freshly squeezed
• 1/2 cup cilantro leaves, roughly chopped
• 2 limes, cut into wedges

Instructions

1. Start the slaw first so it has time to chill. Toss the sliced cucumber with 1/2 teaspoon of the salt in a colander and let it drain 20 minutes, then press gently to release the excess water.
2. Combine the drained cucumber with the red onion, shredded coconut, chopped chilies, lime juice and cilantro. Cover and refrigerate at least 30 minutes — it should be properly cold when it hits the plate.
3. Pat the tuna steaks completely dry on both sides. Any surface moisture will steam rather than sear.
4. Mix the melted coconut oil with the turmeric, cumin, black pepper and remaining salt into a loose paste, then rub it over both sides of each steak. Let them sit at room temperature 15 minutes.
5. Heat a grill or heavy grill pan until genuinely hot — a drop of water should skitter and vanish instantly.
6. Lay the steaks down and grill 2 minutes without moving them, until deep grill marks form and the fish releases cleanly. Flip and grill 90 seconds to 2 minutes more for a rosy centre.
7. Transfer to a board and rest 3 minutes, then slice each steak thickly against the grain.
8. Fan the tuna over plates, pile the cold cucumber slaw alongside, and serve with lime wedges to squeeze over at the table.
9. Tuna is the backbone of Maldivian cooking, and the islands treat it with a confidence that comes from abundance — briefly cooked, heavily spiced on the outside, and always paired with something raw and cooling. The grated coconut in this slaw is the traditional counterweight, adding richness without weight and softening the chili without dulling it. Cook the fish a shade less than feels comfortable; carryover heat in a thick steak will do the rest while it rests.

Nutrition (estimated, per serving)

• Calories: 466 kcal
• Protein: 44g
• Fat: 26g
• Carbohydrates: 14g
• Fiber: 5g
• Sugar: 6g
• Sodium: 790mg