Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs

This store requires javascript to be enabled for some features to work correctly.

Cart

How it works
Our Products
Recipes
- Chicken
- Seafood
- Beef, Lamb and Pork
- Vegetarian
- Indian
- South East Asian
- Home Comforts
- Match-Day Bites
- All Recipes
Our Story
- Our Journey
- Food Philosophy
Learn
- Spice Insiders
- Reviews
- FAQ
- Contact us
- Where to buy

Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs

SERVES 4

15 MINS PREP

COOKS IN 6 MINS

A delicious dinner or healthy lunch idea. Tuna, tikka masala, sour cream and herbs make this light meal so delicious. Try something different today!

Keep this recipe for later

EMAIL ME A PRINT COPY

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

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.

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

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

EMAIL ME A PRINT COPY

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.

We recommend