Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs

Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs

Made With Our Original Tikka Masala -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
6 MINS COOK
A delicious dinner or healthy lunch idea. Tuna, tikka masala, sour cream and herbs make this light meal so delicious. Try something different today!
Anjum Signature

Ingredients
  • 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
Method
  1. Open The Spice Tailor pack and reserve the whole spices for another time.
  2. Marinate the tuna steaks in both the sauces from the pouches for 1-2 hours.
  3. 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.
  4. Take off the heat and put onto a board and leave to rest for a couple of minutes before slicing on the diagonal.
  5. 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
  1. Open The Spice Tailor pack and reserve the whole spices for another time.
  2. Marinate the tuna steaks in both the sauces from the pouches for 1-2 hours.
  3. 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.
  4. Take off the heat and put onto a board and leave to rest for a couple of minutes before slicing on the diagonal.
  5. 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.
MADE WITH OUR DELICIOUS
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
£3.00
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100p per 100g
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