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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
