• Indian-Spiced Tuna with Raita and Mango Salsa

    I'm a big fan of Indian curries but sometimes it's nice to have something different besides typical curry foods. This recipe is very light and it's excellent on a hot summer day.

    Indian-Spiced Tuna
    • 2 teaspoon cumin seeds
    • 2 teaspoon fennel seeds
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons grated fresh ginger
    • 1/4 cup cilantro, finely chopped
    • 1/4 cup extra virgin olive oil
    • 2 tuna steaks
    Combine the cumin and fennel seeds with the salt and pepper and crush them using a mortar and psetle until the seeds are broken but not powdery. Add the ginger and cilantro and crush until a rough paste begins to form. Stir in the olive oil. The mixture should be a bit like pesto. Rub the tuna steaks all over with the mixture and let them sit in the refrigerator for at least two hours, up to overnight.

    Preheat the grill to high heat.

    Grill the tuna steaks for about two or three minutes each side until it has turned opaque.

    • 1/2 large English cucumber, peeled, seeds removed, chopped
    • 2 tablespoons pelled and finely chopped red onion
    • 1 tablespoon finely chopped fresh mint
    • 1/2 cup plain yogurt
    • A pinch of ground black pepper
    Combine all the ingredients in a bowl and stir.

    Indian Mango Salsa
    • 1 ripe mango, peeled and chopped
    • 1/4 cup red onion, finely chopped
    • 2 tablespoons cilantro, finely chopped
    • 1 tablespoon fresh lime juice
    • 1 teaspoon garam masala
    • 1/2 teaspoon cayenne pepper
    Combine all the ingredients in a bowl and let it rest for at least two to four hours. Serve with the Indian-Spiced Tuna and Raita. Enjoy! (Indian Spiced Tuna and Raita - courtesy of Gwyneth Paltrow)