Servings: 2

325 g fresh tuna
½ tbsp olive oil
salt and pepper

Raita salad

325g cucumber
150ml Greek yogurt
1 tbsp fresh mint
¼ tsp ground cumin
salt and pepper

Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes.

Dry it off with paper towels and cut in ½ inch (1 cm) slices.

Combine with the rest of the salad ingredients and set aside until serving.

Cut the tuna into 1″ (2.5 cm) steaks. Add salt and pepper to both sides and brush with olive oil.

Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink centre so be careful not to overcook it.

Serve immediately with the raita salad on the side.


If you want an even creamier and thicker dressing for the salad, use sour cream instead of yogurt. Substituting with crème fraîche ups the fat even more!

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