Saag goes back centuries in North India. Leafy greens, slow-cooked with ghee and spices, eaten with flatbreads made from whatever grain the land provided. In Rajasthan, where my family is from, that meant bajra rotis alongside mustard greens and spinach cooked until rich and silky. This version honors that tradition but adds something new: fresh tuna, poached low and slow in spiced oil, then torched for smoky char. The fish holds its own against the earthy, creamy saag, and the poaching oil does double duty, infusing the tuna with cumin, mustard seed, and curry leaf before it ever hits the pan.
Method
Start by preparing the poaching oil. In a small saucepan, combine the avocado oil, star anise, mustard seeds, cumin seeds, and curry leaves. Heat over low until the oil reaches 130°F (54°C). Use a thermometer to monitor.
Season the tuna chunks with salt and carefully add them to the warm oil. Poach gently, maintaining 130°F, until the tuna is just cooked through, about 30 minutes. The chunks should be opaque but still tender. Remove the tuna from the oil and set aside. Reserve the poaching oil for another use.
Using a kitchen torch, char the poached tuna on all sides until you get a light smoky crust. Set aside.
For the saag, heat the avocado oil in a large pan over medium heat. Once shimmering, add the cumin seeds and mustard seeds and let them pop and crackle, about 1 minute. Stir in the onion, ginger, and salt. Cook until the onions soften and turn translucent, about 5 to 7 minutes. Add the TBGH Masala, turmeric, coriander, and deggi mirch. Toast the spices briefly until fragrant, about 1 minute.
Add the spinach and water. Cook, stirring occasionally, until the spinach wilts completely and the liquid reduces, about 8 to 10 minutes. Remove from the heat and blend with an immersion blender until smooth and creamy. Return to low heat to keep warm.
To serve, spoon the saag onto a plate or shallow bowl. Nestle the charred tuna chunks into the spinach. Garnish with microgreens and serve immediately.
