Marinated tuna and cabbage

Marinated tuna and cabbage
Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.
15K 5/5 based on 1 reviews
Grade this recipe:

Last modified on: August 21th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
50 min.15 min.1 hour 5 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Marinated tuna and cabbage

The marinade

Clean (trim) 500 g fresh tuna, keep only the flesh that you will wash and dry quickly.

Pour into a bowl.

Stage 2 - 5 min.
Marinated tuna and cabbage
Chop 2 tablespoons herbs of your choice and mince 1 spring onion (scallion).

Stage 3 - 3 min.
Marinated tuna and cabbage
Pour them into the bowl, add 3 tablespoons lemon juice, 1 tablespoon soy sauce, 3 tablespoons olive oil, salt and pepper.

Mix well with a fork, wrap or cover, and chill for at least 1 hour.

Stage 4 - 30 min.
Marinated tuna and cabbage


While this is going on, prepare and cook 500 g white cabbage.

Stage 5 - 2 min.
Marinated tuna and cabbage


In a large frying pan over high heat, pour 3 tablespoons olive oil and when it is hot, place the tuna pieces.

Stage 6 - 10 min.
Marinated tuna and cabbage
Grill on each side, remove from the heat as soon as it is colored (don't overcook the tuna, otherwise it will dry out quickly).

Place the pieces as you go on a hot plate and cover with aluminum foil to keep warm.

Stage 7 - 5 min.
Marinated tuna and cabbage
Once all the pieces are cooked, pour the remaining marinade into the pan, reduce by about half, then add the cabbage and heat through.

Stage 8
Marinated tuna and cabbage
Serve immediately.
If you're not comfortable with cooking fish, check out these tips on the secrets of proper cooking.

For a more invigorating taste, add a little lemon zest to the marinade.
To be enjoyed immediately, but can be kept for several days in the refrigerator, filmed.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,160 Kcal or 9,043 Kj154 gr41 gr155 gr
108 %59 %4 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
166 Kcal or 695 Kj12 gr3 gr12 gr
8 %5 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
540 Kcal or 2,261 Kj39 gr10 gr39 gr
27 %15 %1 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Soybeans, Sulfites
How much will it cost?
  • For 4 people : 14.57 €
  • Per person : 3.64 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
A personal version of a classic recipe from Savoy.
590K 14.6 1 hour 27 min. September 16th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page