French Indian Main course

South Indian tuna


  • 500ml groundnut oil
  • 1 and a half tbsp black or brown mustard seeds
  • 1 finger length piece of ginger, finely chopped
  • 3 green chillies, chopped
  • 16 curry leaves (fresh or dried)
  • 4 tuna loin steaks, about 1.5cm thick
  • 1 tbsp turmeric
  • a quarter of a red onion, very finely chopped
  • Small handful chopped coriander leaves to serve
  • Salt
  • Half a lemon to serve


Heat the oil in a deep pan. Add the mustard seeds and as they begin to pop, add the ginger, chillies and curry leaves. Remove from heat and cool. (See Cook’s tip)

Sprinkle the tuna with the turmeric and rub it in. Pour 4 tbsp of the mustard flavoured oil over the fish and marinade it in the fridge for 3 hours. If you are making this ahead of time it can be kept for up to 3 days in the fridge.

Heat a griddle pan and cook the tuna for about 1 minute on each side. Transfer to a plate and sprinkle with the coriander, onion, salt and squeeze over the lemon.

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