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India   -   Mustard Tuna (Rai Sarson Macchi)   adapted from Indian Light Cooking by Ruth Law

  • 2 Teaspoons Black Mustard Seeds
  • 4 Large Tuna Steaks
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Ginger -- finely chopped
  • 1/2 Teaspoon Cayenne
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Mustard Oil
  • 2 Tablespoons Yogurt
  • Lemon Wedges -- for garnish
Directions Grind mustard seeds to a fine powder. Add 1 tablespoon of warm water to make a thin paste. Let stand for 30 minutes. Rinse tuna and pat dry. Place tuna in a shallow dish. In a food processor, blend together garlic, ginger, and 1 tablespoon of water. Add mustard paste, cayenne and lemon juice. Process to combine. Add mustard oil and yogurt. Process to combine. Rub mixture over fish and marinate for 1 hour. Heat skillet over moderate heat, add tuna and cook until tuna is is browned on the outside about 5 minutes per side. Baste while cooking. Garnish with lemon wedges and serve.
Serves 4
Time to Make 0:00

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