Adobo-Coffee Crusted Tuna Steak

Served with a warm, citrusy roast potato salad, and grilled courgette salad.

Serves 4

Prep time: 15-20 mins | Marinating time: 30 mins+ | Cooking time: approx 30-40 mins

This main course, originally crafted as part of a 3-course Shavuot menu, but perfectly delicious all year round, reflects the bitter-sweet nature of Shavuot itself. Though we received the Torah on this day, we also lost the first tablets in the aftermath of the golden calf debacle. Unlike Simchat Torah, when we dance with joy, on Shavuot night we stay awake, immersed in study—grappling with the gift we were given and lost.

To fuel the all-night learning, we’ve taken inspiration from coffee-rubbed steak and reimagined it as an adobo-coffee crusted tuna steak. Fiery like the top of Har Sinai at the moment of revelation, the spice rub—complex, peppery with chilli and bitter with coffee—adds heat and depth. Paired with a warm roasted potato salad and lightly seared courgette, the result is a dish that’s bold yet balanced.

Ingredients

• 4 thick-cut tuna steaks

For the rub:

• ½ tbsp salt
• 1½ tbsp coffee
• 3 tbsp Pereg Adobo spice blend (contains paprika, black pepper, onion, cumin, garlic, smoked paprika, oregano and cayenne pepper)
• ¼ tbsp chipotle powder
• 2-3 tbsp olive oil

For the potato salad:

• 1 kg baby potatoes, halved
• salt and pepper
• 1 tbsp olive oil

For the dressing

• 2 cloves of garlic, crushed
• ½ tbsp honey
• Juice of half a lemon
• 2 tbsp extra virgin olive oil
• 1 tsp wholegrain mustard (optional)
• Finely chopped parsley to dress

For the courgette salad:

• 3-4 courgettes
• 2 large handfuls of rocket
• Salt and pepper
• Fresh lemon zest

Method

1. Marinate the fish
   • Mix together all the dry rub ingredients, then add the oil to combine.
   • Evenly coat all sides of the tuna steaks with the rub, then marinate for at least 30 minutes, refrigerating for longer marinades. Remove from the fridge at least 20 minutes prior to cooking to allow to come to room temperature.
2. Cook the potatoes
   • Roast potatoes in an air fryer on 200ºC for 20 mins, or in the oven on 200°C / 180°C fan (Gas Mark 6 / 400°F) for 40 mins
   • (If serving on yomtov, heat on a hot plate prior to serving)
   • Mix the dressing ingredients, reserving the parsley to the end. Shake the dressing ingredients vigorously to combine.
3. Prepare the courgettes
   • Remove the ends, halve the courgette, then slice into ribbons along the length of each half.
   • Toss in olive oil, salt and pepper and cook in a griddle, frying pan or on a barbecue. Griddle each side until golden brown and softening, then turn, transferring to a plate when both sides are done.
   • You may need to cook in batches to ensure slices are flat in the pan.
4. Cook the fish
   • Remove the marinated tuna from the fridge (if relevant) and allow to come to room temperature for 20 minutes.
   • Heat a heavy-bottomed pan for around 5 minutes, until very hot.
   • Add the tuna steaks to the hot pan, cooking them undisturbed for 30 seconds on each side. 
   • Flip the steaks and cook for another 30 seconds on the second side. 
   • For a medium-rare finish, cook for 2-3 minutes per side. 
   • If you want a more cooked center, increase the cooking time by a couple of minutes per side. 
5. To serve
   • Remove the potatoes from the air fryer (or oven/hotplate), then pour over the dressing, tossing to combine. Sprinkle with chopped parsley and serve.
   • Plate the courgettes on a bed of rocket and finish with fresh lemon zest.
   • Slice the tuna thinly (optional), plate and serve.