Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs
Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 pack of The Spice Tailor Original Tikka Masala
- 4 tuna steaks (around 175g each)
- 6 tbsp sour cream
- ½ red onion, finely chopped
- A good tbsp each of fresh chopped coriander, chives and dill
- 2 poppadoms (fried or roasted on the BBQ)
- Salt and lots of freshly ground black pepper
- 2 baby gem lettuces, washed and dried and leaves separated
- Lime wedges to serve
- Open The Spice Tailor pack and reserve the whole spices for another time.
- Marinate the tuna steaks in both the sauces from the pouches for 1-2 hours.
- Heat your BBQ or griddle and place the tuna steaks on top. Grill gently for 5-6 minutes, turning halfway or until seared, but not cooked through (it should still be raw on the inside). Meanwhile, season the sour cream well with black pepper and salt to taste.
- Take off the heat and put onto a board and leave to rest for a couple of minutes before slicing on the diagonal.
- Line your serving dish - or even a wooden board - with the gem lettuce and place the tuna slices over the top, drizzle over the sour cream and sprinkle over the onions and fresh herbs and break up the poppadums into smallish pieces and scatter these over as well. Add the lime wedges around the edges and serve.
- 1 pack of The Spice Tailor Original Tikka Masala
- 4 tuna steaks (around 175g each)
- 6 tbsp sour cream
- ½ red onion, finely chopped
- A good tbsp each of fresh chopped coriander, chives and dill
- 2 poppadoms (fried or roasted on the BBQ)
- Salt and lots of freshly ground black pepper
- 2 baby gem lettuces, washed and dried and leaves separated
- Lime wedges to serve
- Open The Spice Tailor pack and reserve the whole spices for another time.
- Marinate the tuna steaks in both the sauces from the pouches for 1-2 hours.
- Heat your BBQ or griddle and place the tuna steaks on top. Grill gently for 5-6 minutes, turning halfway or until seared, but not cooked through (it should still be raw on the inside). Meanwhile, season the sour cream well with black pepper and salt to taste.
- Take off the heat and put onto a board and leave to rest for a couple of minutes before slicing on the diagonal.
- Line your serving dish - or even a wooden board - with the gem lettuce and place the tuna slices over the top, drizzle over the sour cream and sprinkle over the onions and fresh herbs and break up the poppadums into smallish pieces and scatter these over as well. Add the lime wedges around the edges and serve.
Keep this recipe for later
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
