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🍽️ Spicy Seared Tuna with Fresh Yoghurt Cucumber Sauce

537 kcal · 30 min · 4 servings

Ingredients

• 2 pieces thick tuna (approx. 100 g each)
• 1 tbsp flour
• salt
• pepper (from a mill)
• 2 tbsp curry powder
• 1 tomato (sliced)
• 0.5 tsp sunflower oil
• 100 g cucumber
• salt
• 1 pinch chili flakes
• 2 tsp lemon juice
• 1 tbsp fresh chopped mint
• lemon wedges
• 6 tbsp coriander seeds
• 4 tbsp turmeric
• 2 tbsp cumin
• 2 tbsp fenugreek
• 0.5 tbsp mustard seeds
• 1 tbsp black peppercorns
• 1 tbsp poppy seeds
• 0.5 tbsp dried chili peppers

Instructions

1. 1. Peel the cucumber and cut it in half lengthwise.
2. 2. Remove the seeds and cut the flesh into very small cubes.
3. 3. Place the cucumber cubes in a sieve and sprinkle them lightly with salt.
4. 4. Let the cucumbers sit for about 15 minutes to release the water.
5. 5. Rinse the cubes briefly and pat them dry with a kitchen towel.
6. 6. Mix the dry cucumber cubes with the remaining ingredients for the raita.
7. 7. Season the sauce to taste and chill it.
8. 8. Mix the curry powder with the flour, salt, and pepper in a bowl.
9. 9. Toss the tuna pieces in the spice mixture until they are coated all over.
10. 10. Heat the oil in a non-stick frying pan over medium-high heat.
11. 11. Sear the fish pieces briefly on all sides.
12. 12. Ensure that the inside of the fish remains raw.
13. 13. Arrange the tomato slices on the serving plates.
14. 14. Place the seared tuna pieces on top of the tomatoes.
15. 15. Serve with the cold raita and lemon wedges on the side.
16. 16. Toast the coriander in a dry pan without fat until it smells fragrant.
17. 17. Mix the toasted coriander with the remaining ingredients for the spice blend.
18. 18. Grind the mixture finely using a mortar and pestle or a coffee grinder.
19. 19. Store the finished spice blend in a sealed jar.

Nutrition per serving

• kcal: 537
• Protein: 46 g · Fett/Fat: 35 g · Carbs: 9 g