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  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 400 g (13 oz) fresh tuna steak, cut in to chunks
  • 200 ml (7 fl oz) natural yogurt
  • finely grated rind of 1 lemon
  • vegetable oil, for brushing
  • salt and pepper

Put the turmeric, cumin, coriander, ginger, olive oil and 1 of the garlic cloves in a bowl and stir well. Add the tuna, coating all the pieces with the mix. Cover and leave in the refrigerator to marinate for at least 1 hour, preferably overnight.

Mix the yogurt with the remaining garlic clove and the lemon rind and season with salt and pepper. Heat a griddle pan over a high heat and brush with a little vegetable oil. Sear the tuna pieces in batches for 1 minute on 1 side and 30 seconds on the other. Remove from the pan and serve with bamboo skewers for dipping into the yogurt sauce.

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