How to Make Goan Seared Tuna Steaks With a Tamarind Crust and Yoghurt Dressing

Did you know that approximately 25% of the world's tuna is caught in the Indian ocean? Tuna is primarily eaten in southern India where fresh fish is caught daily and sold in the markets. Unfortunately you won't find tuna on the menu at many Indian restaurants. Don't let that stop you from experiencing the amazing flavour and texture of this very popular fish served Indian style.

I was taught this recipe by a friend at university. I was living in California at the time where tuna is a must have item at any good Italian and Japanese restaurant. So it was nice to see how it was done in India. The Indian herbs and spices together with the tangy tamarind make this tuna recipe one of my all time favourites.
Tuna must be served rare in the middle. If you over do it, you ruin it.

Follow these instructions closely and you are in for a memorable dining experience with tuna cooked to perfection!

Serves 2

INGREDIENTS

2 x 150g tuna steaks cut 1 inch thick

4 Tablespoons vegetable oil
4 fresh curry leaves
1 teaspoon mustard seeds
1 Tablespoon cracked coriander seeds
3 Tablespoons tamarind paste
1 Tablespoon water
75g sugar
salt and pepper to taste

for the yoghurt sauce

250ml plain yogurt
2 inch cucumber peeled, seeded and grated
2 cloves garlic - smashed and finely chopped
1 inch ginger - grated
2 green chilli peppers finely chopped
Juice of one lime
1 teaspoon garam masala
2 Tablespoons chopped coriander
a pinch of salt

Put the tamarind paste, water and sugar in a small pan over medium heat and stir until the sugar melts into the tamarind. The tamarind will become quite watery at first but will then boil down to a thick sauce-like syrup.

When it does, take it off the heat and set aside to cool.

Now make the yoghurt sauce.

Place all the ingredients in a bowl and mix well. Check your seasoning and set aside.

Now for the seared tuna.

Heat a frying pan over high heat. Add the oil. When the oil is quite hot, add the mustard seeds. They will begin to pop and when the do, throw in your fresh curry leaves.

Coat your tuna steaks all over with the tamarind syrup.

Place the steaks in the hot oil and cook for no more than on minute per side. This should leave the outside with a crispy blackened glaze while leaving the inside rare and deliciously tender.

Serve immediately with the yoghurt dressing.

Be sure to let me know how you like this recipe. I love it and I hope you will too. By the way, the tamarind covered tuna steaks taste just as good cooked on a flaming hot barbecue grill.

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