Tandoori Tuna

Ingredients

Tuna steaks

4 (6 oz each)

Plain yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Paprika

1 tablespoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Turmeric

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

2 tablespoons

Lemon wedges

for serving

Fresh cilantro

for garnish

Instructions

1. In a mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, turmeric, salt, and black pepper. Whisk together to create a smooth marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them. Ensure the steaks are evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
3. Preheat your grill to medium-high heat. Brush the grill grates lightly with oil to prevent sticking.
4. Remove the tuna steaks from the marinade and let any excess marinade drip off. Drizzle the vegetable oil over the steaks for added moisture and flavor.
5. Grill the tuna steaks for about 3-4 minutes per side, depending on your desired level of doneness. For a medium-rare finish, aim for an internal temperature of 125°F (52°C).
6. Once grilled, remove the tuna steaks from the grill and allow them to rest for a few minutes to keep them juicy.
7. Garnish with fresh cilantro and serve with lemon wedges for a burst of freshness.
8. Enjoy your delicious Tandoori Tuna with a side of basmati rice or a fresh salad!