Yandilla Mustard Seed Oil is coveted for its bright wasabi-like flavor and it’s horseradish-type kick. Its food-friendly heat pairs beautifully with fish and seafood. Here we pair it with rich, succulent pieces of tuna spiced with bold Madras curry powder, serrano chilies, lime juice and lime zest.
Serve alongside steamed new potatoes, spoon over grilled asparagus or pile atop thick slices of grilled bread.
Recipe adapted from Melissa Clark’s Olive Oil Roasted Tuna with Harissa and Olives
Preheat the oven to 350°F.
In a medium bowl, whisk together the Madras curry powder, cumin seeds, salt, lime zest and lime juice. Add the fresh tuna and toss so that each cube is covered in the curry and lime mixture. Add the sliced shallots and toss to combine.
Transfer the curry-spiced tuna and shallots to a small shallow baking dish (you want it to be just big enough so the cubes of tuna fit snuggly in a single layer). Nestle the serrano chile halves, smashed garlic cloves, sprigs of thyme and bay leaf into the tuna and shallots. Starting with a half a cup, top the tuna and aromatics with mustard seed oil so the fish is just barely covered, adding more oil if necessary.
Cover the pan with aluminum foil and bake for until the tuna is just starting to turn opaque but is still rosy, gently flipping the cubes of fish halfway through, 12-20 minutes. Remove the foil, stir gently to disperse the heat and let sit for 10-15 minutes.
To serve, garnish the tuna with the chopped cilantro, green onions, thinly sliced fresh serrano chile and sprinkle with fleur de sel. Serve lime wedges on the side for squeezing tableside.