Smoked tuna, spiced black urid lentils, yoghurt dressing and black onion seed poppadoms

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)

Yogurt dressing
  • 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
  • Hot milk


  • 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.

Yogurt Prearation
  • Roughly chop the coriander and add it to the yoghurt.
  • Add the lemon juice and season with salt and pepper.

Lentil Preparation
  • 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)

Poppadoms Preparation
  • 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.