Grilled tuna with Raita salad

Grilled tuna with Raita salad

Tuna—grilled or seared—is perfect when you're in the mood for meat but want something lighter at the same time. A fresh, crunchy cucumber salad, dressed with delightful Indian flavors, rounds out this simple meal. Tasty, fun, and ready before you can say, "That was easy!"

Grilled tuna with Raita salad

Tuna—grilled or seared—is perfect when you're in the mood for meat but want something lighter at the same time. A fresh, crunchy cucumber salad, dressed with delightful Indian flavors, rounds out this simple meal. Tasty, fun, and ready before you can say, "That was easy!"
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g fresh tuna
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
Raita salad
  • 1½ lbs 650 g cucumber
  • 1¼ cups 300 ml Greek yogurt
  • 2 tbsp 2 tbsp fresh mint
  • ½ tsp ½ tsp ground cumin
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes.
  2. 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.
  3. Cut the tuna into 1" (2,5 cm) steaks. Add salt and pepper to both sides and brush with olive oil.
  4. Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink center so be careful not to overcook it.
  5. Serve immediately with the raita salad on the side.

Tip!

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

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One comment

  1. Jayne
    Just wondering if you peel the cucumber? Thanks!

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