Lazeez Restaurant
Far East Asian Fusion Cuisine

A recipe serves 4 persons

360g fresh red tuna or yellow fin tuna
4 portion each 90g

Fish Marinade
4 pieces lime
½ teaspoon lemon salt
2 teaspoons mixed white & black crushed pepper corn
½ teaspoon cumin powder
1teaspoon garam Masala
1teaspoon madras curry powder

Saffron Raita
200g yoghurt
2g saffron
2g fresh chopped coriander
1 lime
Teriyaki Sauce
80ml Japanese soy sauce
80ml Japanese Mirin
15g brown sugar
To Griddle The Tuna
½ teaspoon sesame oil
1 teaspoon sunflower oil

Thai Mushroom
15ml sunflower oil
120g Thai bottom mushroom
5g Thai red curry paste
25g chopped red onions
5g chopped garlic
10g fresh chopped coriander

Roll the 4 tuna fish portion in the mixture of all below items mentioned for the marinating, set aside in the refrigerator for 1 hour. Fry Mushrooms, Thai red curry paste and all other items in hot sunflower oil for 2 minutes, set aside.
For the saffron raita mix all ingredients well and keep chilled.
For the teriyaki sauce mix the ingredients boil for 2 minutes and keep hot aside,

Sprinkle your hot griddle or grill with the sunflower and sesame oil, place the tuna fish portions and cook from each side till slightly brown (maximum 3 minute cooking time all together),
Make sure the centre of the tuna is still rare, and place onto a hot serving plate.

For the Thai mushroom, heat the oil, add and sauté Thai curry paste, onion, garlic, mushroom and last the coriander season with salt to your taste, place next to the tuna fish.

Saffron Raita you can prepare far in advance and keep chilled, just mix all ingredients well together keep covered and serve when needed in a separate dish next to the tuna as a side dip.

For the Teriyaki Sauce, add all three ingredients together in a sauté pot, heat and cook for about three minutes, drizzle a bit of the sauce onto the cooked tuna.