Spicy tuna with mint and garlic yoghurt sauce

Spicy tuna with mint and garlic yoghurt sauce
  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings
  • Easy

Spicy fish is mellowed out with mint and garlic yoghurt in this gourmet sensation.

Featured in
Family dinner recipes, Coles Magazine


  • 1/3 cup ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 6 x 200g pieces fresh tuna
  • Baby spinach leaves, to serve
  • Lemon halves, to serve
  • 1 cup Greek-style yoghurt
  • 1 Lebanese cucumber, grated and strained
  • 1 garlic clove, crushed
  • 1/4 cup mint leaves, chopped
  • 1/2 lemon, grated, juiced


  • Step 1
    Combine coriander, paprika, cumin and chilli and place on a plate. Lightly spray both sides of tuna with cooking oil spray and coat with spice mix.
  • Step 2
    To make the Yoghurt sauce, combine all ingredients in a bowl. Set aside to let flavours develop. Preheat a barbecue or char-grill on medium.
  • Step 3
    Cook tuna for 3-4 minutes each side, or until just cooked through. Top with yoghurt sauce and serve with baby spinach and lemon.


  • To ensure the best flavour and texture, tuna should be cooked until still pink in the centre.
  • If preferred, swordfish can be used in place of tuna.
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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