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Fresh Tuna with Raita Salad


Fresh Tuna with Raita Salad


  • 700 g fresh tuna
  • 1 tablespoon olive oil
  • salt and pepper

Raita salad

  • 700 g cucumber
  • 300 ml Greek yogurt
  • 2 tablespoons fresh mint
  • ½ teaspoon ground cumin
  • salt and pepper


  1. Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes.
  2. Dry it off with paper towels and cut in ½ inch (1 cm) slices. Combine with the rest of the salad ingredients and set aside until serving.
  3. Cut the tuna into 1″ (2,5 cm) steaks. Add salt and pepper to both sides and brush with olive oil.
  4. Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink center so be careful not to overcook it.
  5. Serve immediately with the raita salad on the side.



If you want an even creamier and thicker dressing for the salad, use sour cream instead of yogurt. Substituting crème fraîche ups the fat even more!

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