Water · Tuna
Tuna Kama
Grilled tuna collar
The collar is the most overlooked cut on a tuna. Coriander chutney, a hard sear on the grill, and a torch to finish.
Cook10 min
Method
Season the collar with salt and pepper.
Blend the coriander, mint, serranos and citrus juice into a chutney and coat the collar.
Marinate 30 minutes to 12 hours.
Sear skin side down on a hot grill for 10 minutes.
Char the top with a torch.
Drizzle with lemon or lime and add chili oil or achaar.
Top with cilantro and serve with raw onion.
