Sizzling Lemon‑Herb Crusted Tuna Steak with Crispy Coconut Chips

This Lemon‑Herb Crusted Tuna Steak gives you a protein punch without the fuss—just a quick sear and a sprinkle of bright citrus herbs. The side of golden coconut chips adds a crunchy texture and a touch of sweetness that balances the savory tuna. Perfect for busy weekdays or a light weekend dinner, it’s ready in 35 minutes and fits any healthy meal plan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) fresh tuna steak fillets
• 2 tbsp lemon zest
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• 1 garlic clove, minced
• 2 tbsp olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 cup shredded coconut, lightly toasted
• 1 tsp paprika
• 1 tbsp lemon juice
• 1 tsp sriracha or 1‑2 drops of hot sauce (optional)
• Fresh lemon wedges, for serving

Instructions

1. In a small bowl, combine the lemon zest, parsley, dill, garlic, 1 tbsp olive oil, salt, pepper, paprika, lemon juice, and sriracha (if using) to form a bright herb paste.
2. Pat the tuna steaks dry with paper towels and spread the herb paste evenly over both sides of each fillet.
3. Let the steaks marinate for 5 minutes while you toast the coconut in a dry skillet over medium‑high heat until lightly golden, about 2 minutes, then stir in a pinch of salt; set aside.
4. Heat the remaining 1 tbsp olive oil in a non‑stick skillet over medium‑high heat.
5. Sear the tuna steaks for 2–3 minutes per side for medium‑rare (or 3–4 minutes for more cooked), flipping gently to preserve the crust.
6. Remove the steaks from the skillet and let them rest for 1 minute on a cutting board.
7. While the tuna rests, toast the coconut chips again briefly to crisp them, then lightly toss with a pinch of salt.
8. Plate the tuna steaks on a warm plate, sprinkle a handful of coconut chips over the top, garnish with fresh lemon wedges, and serve immediately.

Chef's Note

For a smokier crust, add a pinch of smoked paprika and let the tuna sit in the herb mix for 10 minutes before searing.

Make-Ahead Tips

You can re‑warm the tuna steaks gently in a hot skillet and re‑toast the coconut chips fresh before serving. The tuna can be stored in the fridge for up to 24 hrs.

Substitutions

Swap tuna for salmon or swordfish for a different flavor profile; use toasted sesame seeds instead of coconut for a nutty crunch.