
Ingredients
- 4 200g tuna steaks
- 300g bread flour
- 100g butter
- 1 bunch chopped parsley
- 2 tbls garam masala
- 1 tsp himalayan pink salt
- 4 limes
- 3 garlic cloves
- 4 pan fried cherry tomato to garnish
Method
- Squeeze three limes and chop one bunch of parsley.
- Add 1 tbs brown sugar and 1 tsp of Himalayan pink salt.
- Marinate the tuna steaks for 20 minutes.
- Remove the steaks and dip them in a dusting of flour and garam masala before grilling them on a hot griddle pan or braai grid.
- Tuna should be cooked medium rare to avoid the fish from drying out and becoming tough.
- Remove from the gridle pan and topp with parsley butter and a fresh squeeze.
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