I’ve found a lovely way to cook- well, just about any kind of protein- and its splendid results are something I’d like to share with you. The secret is yogurt, my friends – a yogurt marinade, especially a thick yogurt, will break down the toughness of your protein and leave a soft, pliable, delicious meat/fish. I’ve been doing it with yellowfin tuna and it’s scrumptious. Grill it with some lemon, herbs, and keep on some of the yogurt coating – and it’ll be a light, summery dish.
Yogurt-Herb Yellowfin Tuna
Ingredients:
- 2 yellowfin tuna steaks, sashimi-grade
- 1 heaping cup yogurt (suggestion: greek gods honey greek yogurt, organic)
- 1 tsp honey
- 1/4 tsp garam masala
- 1.5 tblspn herbes de provence
- 1 lemon, halved
- 2 tsp organic canola oil, for grilling
- large-grain sea salt & freshly-cracked black pepper, to taste
Process:
- Place yogurt, herbs, garam masala, and honey in a medium-sized bowl and gently mix without ruining the thick yogurt texture. Pat down your tuna to keep it as dry as possible, then place in bowl and cover entirely with yogurt marinade. Cover and refrigerate for 2+ hours (up 24 hours)
- Heat a cast-iron grillpan with the canola oil; once hot enough (test by sprinkling in a little pepper- if it sizzles, it’s ready) and place in the tuna steaks, keeping on a thick coating of the marinade if possible.
- Grill for about 3-4 minutes per side, until nice grill marks heat onto the fish (the honey should help caramelize into a nice colour)
- Serve with lemon halves. Pairs well with a starch like a baked sweet potato half or some fresh-roasted corn.
Simple and easy, this is a great way to jazz up some fish and ensure its tenderness. The grilling will allow for a crispier interiour without ruining the soft integrity of the fish’s insides. Cut along the grain and it’ll fall like butter!
