Pan-Seared Spicy Tuna with Raita

Ingredients

• 2 thick pieces of tuna (about 100 g each)
• 1 tbsp flour
• Salt
• Pepper (freshly ground)
• 2 tbsp Curry Powder
• 1 tomato (sliced)
• 0.5 tsp sunflower oil
• 100 g cucumber salad
• Salt
• a pinch chili flakes
• 2 tsp lemon juice
• 1 tbsp freshly chopped mint
• lemon wedges
• 6 tbsp coriander seeds
• 4 tbsp turmeric
• 2 tbsp cumin
• 2 tbsp fenugreek
• 0.5 tbsp mustard seeds
• 1 tbsp black peppercorns
• 1 tbsp poppy seeds
• 0.5 tbsp dried chilies

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half, remove the seeds and dice into very small cubes. Place the cucumber cubes on a sieve, sprinkle with a little salt and let stand for about 15 minutes, then rinse and pat dry. Mix the cucumber cubes with the remaining raita ingredients, season to taste and refrigerate.

2. 2.

   Mix curry powder with flour, salt and pepper and coat the tuna pieces evenly.

3. 3.

   Heat oil in a non-stick pan and sear the tuna briefly on all sides; the inside should remain raw. For serving, arrange tomato slices on plates, place the tuna on top, and serve with raita and lemon wedges.

4. 4.

   Toast coriander in a dry pan until fragrant, then mix with the remaining ingredients and grind in a mortar or coffee grinder. Store sealed in a glass jar.