Tuesday 10 January
We had used Madhur Jaffrey's spicing for our Vigilia chard, which we still had leftovers of. So we went to her Indian Cooking to find her spicing for fish. She advised this mix: about 1 1/2 tsp. of ground cumin, a third of that of ground coriander, same for turmeric, and a big pinch of cayenne; salt and pepper to taste get mixed in too. Dry the tuna steaks and pat the spice mixture onto both sides. Then pat about 2 Tbsp. of chopped fresh cilantro leaves on top of that.
Did that, filmed a pan with oil, got it hot, and seared the tuna on both sides, ca. 2-3 minutes a side, so it was browned but you could see a line of rareness on the center of the sides. Served it with the reheated chard and some mango orange chutney we have had sitting around in the fridge, to make an unexpected Indian feast.
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