Preparation time is 10minutes
Cook time is 6minutes
Total time is 16minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons turmeric
- 1tablespoons ground cumin
- 1tablespoons ground coriander
- 1 piece fresh root ginger, peeled and finely chopped, 3.5 cm
- 2tablespoons olive oil
- 2 cloves garlic, crushed
- 400grams fresh tuna steak, cut in to chunks
- 3/4 cup natural yoghurt
- 1 lemon, finely grated rind
- 1tablespoons vegetable oil, for brushing
- 1teaspoons salt
- 1teaspoons pepper
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
29.5grams
Fat
17.8grams
Carbs
9.4grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
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.
Step 2 of 2
Mix the yoghurt 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 yoghurt sauce.
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