Cook:

Serves: 4

Method

First spreadthe yoghurt into a large platter and spread it out in a circle around the plate
Put the onion, chili pepper and olive oil into a pan and fry for three minutes. Set aside.
Put the sunflower oil into a heavy pan over a high heat. Season the tuna with salt and pepper then place in the hot pan and fry for two minutes, turning and searing on all sides for the same time.
Put the tuna into a bowl and add the olive oil and onions and mix gently.
Place the tuna on the yoghurt and scatter with chopped coriander.
Serve immediately.

Ingredients

Name: Spicy tuna with onion, yoghurt and chilli Uri Buri
Yield: 4
Ingredients: 500g thick yoghurt (preferably sheep or goat’s); 2 tbsp olive oil; 1 red onion, cut into thin half rings; 1 red chili pepper, cut into fine rings; 800g fresh tuna fillet cut into 3cm cubes; Salt and pepper; 1 tbsp sunflower oil; 1 tbsp green tabasco; 1 tbsp fresh coriander