Tandoori tuna with lentil salad
5 minutes
10 minutes
  • 4 tuna steaks
  • 3 tablespoons Greek Yoghurt
  • 1 tablespoon Tandoori paste(or other similar paste, like Balti)
  • 1 tablespoon Vegetable Oil
  • 4 cherry tomatoesdiced
  • 2 Carrotsgrated
  • 1/2 cucumbercut unto half moons
  • 1 tin green lentilsdrained and rinsed
  • 1/2 Lime juice
  • Handful Corianderfresh , leaves left whole
  • Handful mintfresh, roughly chopped
  • 1 tablespoon Extra virgin olive oil
  • salt and pepper
  • 365 ml cold water
  • 200 g white basmati rice

1. For the rice: rinse it using a sieve, and measure out the cold water. Add the rinsed rice and water to a saucepan. Cover and bring to boil. Once boiling let it cook on medium for exactly 7 minutes and turn off heat. Leave for a couple of minutes to steam and then fluff. Once cooking get the rest underway... 2. Mix the yoghurt and spice paste with salt and pepper and marinade the tuna steaks in it for a few hours – or not, it doesn’t really matter if you don’t. 3. Make the salad by mixing all the ingredients together. 4. Fry the tuna steaks in hot oil for 3 minutes on each side for medium. 5 minutes on each side for well done. 5. Serve tuna on top of the salad and rice alongside.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.