Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge
6 x 200 g pole-caught Albacore tuna steaks
1 L water
125 g salt
125 g brown sugar
3 sprigs thyme
2 tsp black peppercorns
4 cloves (yogurt dressing below)
300 ml Greek yoghurt
10 g coriander
Juice of 1 lemon
Spiced urid lentils
250 g black urid lentils
1 L water
30 g ginger
30 g garlic
1 tsp salt
1 tsp chilli powder
2 tblsp tomato puree
100 g butter
1 tsp dried fenugreek leaves
50 ml cream
2 tsp sugar
1 tblsp garam masala
Juice of 1 lime or lemon
500 g cake flour
60 g butter
1 tblsp black onion seeds
1 tsp salt
Combine water, salt, sugar, and aromatics together in a saucepan. Bring the mixture to the boil, remove from the heat, and leave to cool.
When the brine has cooled, submerge the tuna steaks in the salt solution for 30 min.
After 30 min, remover the tuna steaks from the brine and pat dry. Drizzle the steaks with a little olive oil and seasons with salt and pepper.
Fill the smoker with oak shavings, place on the heat and smoke the tuna for 10 min. Remove the tuna from the smoker and leave to cool.
When ready to serve, finish the tuna in a pan or on a hot grill. Warm the lentils and spoon onto a plate, place the tuna steak on top of the lentils and drizzle the yoghurt dressing around the outside. Garnish with 3 poppadoms and an additional sprig of coriander.
Roughly chop the coriander and add it to the yoghurt.
Add the lemon juice and season with salt and pepper.
Soak the lentils overnight.
Drain the lentils and put in a pot with water.
Simmer the lentils for an hour until they are soft but not falling apart.
Peel the ginger and garlic and blend to paste in a liquidiser.
Add the paste to the lentils with the salt and the chilli.
Cook for a further 1 min, then add the tomato puree and the butter.
When the lentils are nice and thick, remove from the heat and add the remaining ingredients.(Poppadoms preparation below)
Mix the flour and onion seeds together.
Add the salt. Rub in the butter.
Add enough hot milk to bring the dough together into a smooth elastic ball.
Roll out with a pasta machine, cut into small rounds and deep fry.