Spiced Tuna with Crab Polenta

Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney
By Sanjay Dwivedi
Spiced Tuna with Crab Polenta
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the crab polenta

  • 250 g polenta
  • 50 g flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 4 chopped chillies
  • 120 g chopped peppers
  • 6 spring onions, trimmed and chopped
  • 250 ml olive oil
  • 250 ml double cream
  • 6 eggs
  • 250 g crab meat
  • 50 g garlic chilli sauce

For the crab chutney

  • 50 g white crab meat
  • 60 g thick yogurt
  • 1 chopped red chilli
  • 2 sprigs chopped coriander
  • 1/2 juice of lemon

For the tuna

  • 3 tsp of whole coriander seeds
  • 3 tsp of whole fennel seeds
  • tsp of whole green cardamom
  • 2 dried chillies
  • 4 tuna steaks
  • 2 tsp olive oil

For the Indian caviar

  • 4 tsp olive oil
  • 2 tsp mustard seeds


1. For the crab polenta: preheat the oven to 170C/gas 3. Sieve the polenta, flour, salt and baking powder into a bowl, then add the chopped chillies, peppers and spring onions.

2. Whisk together the olive oil, cream, eggs and crab meat. Stir into the flour mixture. Pour into an oven tray and bake for 30-35 minutes.

3. For the crab chutney: mix all the ingredients together and check for seasoning. Keep in the fridge.

4. For the tuna: blitz the spices coarsely in a spice grinder (this can be done 3 days prior to making the dish). Dust the tuna with the spice mixture. Heat a frying pan and add the olive oil. Cook the tuna on both sides very quickly making sure not to overcook it.

5. For the Indian caviar: heat the oil in a pan and cook the mustard seeds until they pop and crackle.

6. To assemble the dish, place the polenta on the plate and top with the tuna. Serve with the crab chutney and a small amount of the Indian caviar.

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