Lee Holmes shares why you should eat according to the seasons
Lee Holmes shares why you should eat according to the seasons
Lee Holmes cooks up three dishes that hero seasonal produce.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 tuna steaks
- Ghee, for frying
-
- Marinade
- 260g (1 cup) sheep’s milk yoghurt
- 2 green chillies, seeded & chopped
- Handful coriander leaves, chopped
- 2 tbsp lime juice
- 1 tbsp crushed garlic
- 1 tbsp freshly grated ginger
- 1 tbsp mustard oil
- 1 tsp Celtic sea salt
- ¾ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp freshly cracked black pepper
- ½ tsp cumin seeds, toasted in a dry frying pan
Method
- Rinse the fish, pat dry with paper towel and place in a large shallow dish.
- Combine all marinade ingredients in a blender. Add this mixture to the tuna and mix gently with a spoon to coat. Cover and refrigerate for 2 hours.
- Heat a little ghee in a large frying pan over medium heat or on a barbecue hotplate and cook the tuna for 4–5 mins on each side or until cooked to your liking.
- Serve with the in-season carrot and beetroot raita, below, and some brown rice.
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