Keralan Tuna Steaks
Great Curry Recipes recipe - Keralan
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 x 200g thick cut tuna steaks
- 1/2 tsp salt
- 1 tsp freshly cracked black pepper
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 generous tsp garlic and ginger paste
- 1 tbsp white malt vinegar
- 1 tbsp rapeseed (canola) oil
- FOR THE SALSA
- 100 g watermelon – diced
- 100 g pineapple – diced
- 2 green chillies – finely sliced
- 3 spring onions – thinly sliced
- 1 tbsp green olives – roughly chopped
- 1 tbsp black olives – roughly chopped
- 1 lime – sliced to garnish
- A few slices of red onion to garnish
Instructions
- 1
Take your tuna steaks out of the fridge a half hour before cooking. Mix the salt, black pepper, Kashmiri chilli powder, turmeric, garlic and ginger paste, malt vinegar and oil in a mixing bowl. Place the tuna steaks in the bowl and be sure to cover them all over with the marinade. Set aside.
- 2
In another bowl, mix the watermelon, pineapple, chillies, spring onions and green and black olives together.
- 3
Now take a pan, preferably cast iron and heat it over high heat on the hob. When it is really hot, place the tuna steaks in it and sear for 1 – 2 minutes per side. I only sear mine for about a minute until it has a good char but the centre of the tuna steaks is still nice and pink.
- 4
To serves, place the charred steaks on a heated serving platter and cover with the pineapple and watermelon salsa. Garnish with sliced red onion and lime slices.