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Pan Seared Tuna with Garam Masala and an Asian Style Coleslaw

September 28, 2016

Pan Seared Tuna with Garam Masala and an Asian Style Coleslaw

Prepare a mouth-watering dish that your loved one will surely love in this Pan Seared Tuna with Garam Masala and an Asian Style Coleslaw. It's truly a delight!

Serves 2


    • 2 x 200g tuna steaks
    • 1 teaspoon Garam Masala spice
    • 1 teaspoon Curry Guy spicy salt or flaky sea salt
    • 1 teaspoon freshly ground pepper
    • 2 tablespoons sesame oil
    • ½ small head of savoy cabbage - shredded
    • 1 large hand full of fresh rocket
    • 4 spring onions - roughly chopped
    • 1 carrot - grated
    • 1 small bunch of fresh coriander -
    • 2 tablespoon light soy sauce
    • 1 tablespoon mirin
    • 2 tablespoon rice wine vinegar
    • 1 tablespoon honey
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon finely grated ginger
    • 1 teaspoon toasted sesame seeds
    • 1 handful of broken Indian vermicelli



      1. Bring the tuna steaks to room temperature. This should be done in about 30 minutes and not longer.
      2. Make the coleslaw first.
      3. Spoon one tablespoon of the sesame oil into a bowl along with the soy sauce, merin, rice vinegar, ginger, garlic and honey.
      4. Whisk it all up to combine and set aside.
      5. In a large salad bowl, mix the shredded cabbage, carrot, green onions and rocket.
      6. Just before serving, mix the dressing with the vegetables and top with the sesame seeds and Indian vermicelli.
      7. Now rub the garam masala, salt and black pepper into the flesh of the tuna steaks.
      8. Heat one tablespoon of the sesame oil in a large frying pan over high heat.
      9. When very hot, sear each side of the tuna steaks for about a minute. The inside should still be rare.
      10. Cut the pan seared tuna steaks into bite sized squares.
      11. Place a mound of the coleslaw on two plates and top with the tuna cubes. Serve immediately.


      Click here to buy Garam Masala and other herbs and spices


      Source: Greatcurryrecipes


      Photo Credit to: Greatcurryrecipes

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