Grilled Tuna with Cassava Root Cakes and Cilantro-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour while tasting like something from a fancy restaurant. The star is yellowfin tuna, which is packed with omega 3 fatty acids that are great for your heart and brain. What I love most is how simple it is to execute: you're basically pan frying crispy cassava cakes while the tuna grills, then tying everything together with a bright cilantro lime glaze that takes just minutes to make. The cassava root adds an earthy, slightly sweet contrast to the delicate fish, and honestly, the whole meal feels impressively gourmet without being fussy at all.
Ella x
Ingredients
- 4 piecesyellowfin tuna steaks(6 oz each, 1.5 inches thick)
- ¾ kgcassava root(peeled and cut into 2-inch chunks)
- 5 tbspextra virgin olive oil
- 118 mlfresh cilantro(loosely packed, chopped)
- 3 tbsplime juice
- 3garlic cloves(minced)
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspbutter
- 118 mlpanko breadcrumbs
- 1egg(lightly beaten)
- 1 tbsphoney
- ¼ tspred chili flakes
Detail level
Instructions
- 1
Boil the cassava chunks in salted water for 15 minutes until very tender. Drain well and let cool slightly, then mash with 1 tablespoon olive oil, salt, and pepper until smooth with slight texture.
Tip: Ensure cassava is completely tender or it will be grainy. Pat dry with paper towels to remove excess moisture before forming cakes.
- 2
Form the mashed cassava into 8 patties about 2.5 inches wide and 0.75 inches thick. Dip each patty in beaten egg, then coat evenly with panko breadcrumbs.
Tip: Refrigerate the cassava cakes for 10 minutes if you have time—this helps them hold together better during cooking.
- 3
Make the cilantro-lime glaze by whisking together 2 tablespoons olive oil, cilantro, lime juice, minced garlic, honey, and red chili flakes in a small bowl. Season with salt and pepper to taste.
Tip: Prepare this while the cassava cakes cook—the flavors meld beautifully if it sits for a few minutes.
- 4
Preheat a grill to high heat. Pat the tuna steaks dry and brush lightly with 1 tablespoon olive oil. Season generously on both sides with sea salt and black pepper.
Tip: Dry tuna is essential for achieving a nice sear and crust without sticking to the grill.
- 5
Heat butter in a large skillet over medium-high heat. Fry the cassava cakes for 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Tip: Work in batches if needed to avoid overcrowding. The cakes should be crispy on the outside and creamy inside.
- 6
Grill the tuna steaks for 2-3 minutes per side for medium-rare, or longer depending on thickness and preferred doneness. Tuna should have a seared crust while remaining tender inside.
Tip: Don't move the tuna while it's cooking—let it develop a crust before flipping. Avoid overcooking or the tuna will become dry.
- 7
Arrange 2 cassava cakes on each serving plate with a tuna steak alongside. Drizzle the cilantro-lime glaze over the tuna and around the plate.
Tip: Serve immediately while the tuna and cassava cakes are still warm for the best flavor and texture combination.
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