Keralan-Style Tuna Steaks with Tindora & Heirloom Tomato Kachumber
over Zesty Pilau Rice
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Head south, to the Kerala state of India, for the tropical cuisine of the Malabar coast. It lends a special glow to the table, with warm spices, hits of citrus and colourful specialty produce. The zingy kachumber salad showcases naturally sweet heirloom tomatoes along with tindoras, a small green gourd that may remind you of bitter lemon. Set it out alongside pink strips of tuna steaks seared to mouth-watering, atop basmati rice dotted with caramelized onions and freshly zested lemon.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 225g Heirloom tomatoes
- 1 Bunch of cilantro
- 1 Lemon
- 200g Tindoras
- 50g Caramelized onions
- 160g Basmati rice
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Tuna, Sulphites
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
360 mg
Total Carb
78 g
Sugars
6 g
Protein
42 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the onions, ½ the spices and S&P. Fluff the rice.
Mise en place
Meanwhile, zest and juice the lemon. Halve the tindoras lengthwise; halve crosswise. Small-dice the tomatoes. Roughly chop the cilantro leaves and stems.
Make the kachumber salad
In a large bowl, combine the tomatoes, tindoras, cilantro, lemon juice, 1 tbsp oil (double for 4 portions) and S&P.
Cook the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired.
Finish & serve
To the pot of rice, add ½ the lemon zest; stir well. Divide the rice between your plates. Top with the tuna (slice beforehand if desired) and kachumber salad. Garnish the tuna with the remaining lemon zest. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
