A good tbsp each of fresh chopped cilantro, chives and dill
2 poppadoms (fried or roasted on the BBQ)
Salt and lots of freshly ground black pepper
2 baby gem lettuces, washed and dried and leaves separated
Lime wedges to serve
Open the spice tailor pack and reserve the whole spices for another time.
Marinate the tuna steaks in both the sauces from the pouches for 1-2 hours.
Heat your BBQ or griddle and place the tuna steaks on top. Grill gently for 5-6 minutes, turning halfway or until seared, but not cooked through (it should still be raw on the inside). Meanwhile, season the sour cream well with black pepper and salt to taste.
Take off the heat and put onto a board and leave to rest for a couple of minutes before slicing on the diagonal.
Line your serving dish - or even a wooden board - with the gem lettuce and place the tuna slices over the top, drizzle over the sour cream and sprinkle over the onions and fresh herbs and break up the poppadums into smallish pieces and scatter these over as well. Add the lime wedges around the edges and serve.
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