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Yellowfin Tuna Bhel Recipe

Name: ELEMs Yellowfin Tuna Bhel Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 oz fresh yellowfin tuna; 2 tbs soy sauce; 1 tbs fresh lime juice; 1 tsp sesame oil; 1 tsp freshly grated ginger; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups cilantro-mint chutney (see section); 1 cups fresh cilantro leaves, packed; 0.5 cups fresh mint leaves, packed; 1 unit green chilies, seeded if desired; 1 unit garlic clove; 2 tbs fresh lime juice; 2 tbs plain yogurt; 0.5 tsp sugar; 2 tbs water (to loosen); 0.5 tsp fine sea salt; 3 cups puffed rice (murmura); 0.5 cups finely diced red onion; 0.5 cups finely diced tomato (seeds removed); 0.25 cups finely chopped cilantro; 0.25 cups finely chopped raw mango or cucumber (optional); 1 tbs fresh lime juice; 1 tsp chaat masala; 0.25 cups roasted peanuts, roughly chopped (optional); 0.5 tsp fine sea salt or to taste; 8 unit semolina (sooji) crackers or thin seared semolina wafers; 1 tsp extra virgin olive oil (for brushing); 8 unit micro cilantro or cilantro sprigs (for garnish); 1 unit thinly sliced green chilies (optional, for garnish)

Inspired by ELEM

Time30m

Serves4

cilantro-mint chutney, puffed rice, semolina crackers

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Ingredients

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Tuna & Dressing

12 oz fresh yellowfin tuna

2 tbs Aged soy sauce

1 tbs Fresh lime juice

1 tsp Toasted sesame oil

1 tsp freshly grated ginger

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/2 cups cilantro-mint chutney (see section)

Chutney (Cilantro-Mint)

1 cups fresh cilantro leaves, packed

1/2 cups fresh mint leaves, packed

1 unit green chilies, seeded if desired

1 unit Garlic clove

2 tbs Fresh lime juice

2 tbs plain yogurt

1/2 tsp sugar

2 tbs water (to loosen)

1/2 tsp fine sea salt

Bhel Components

3 cups puffed rice (murmura)

1/2 cups finely diced red onion

1/2 cups finely diced tomato (seeds removed)

1/4 cups finely chopped cilantro

1/4 cups finely chopped raw mango or cucumber (optional)

1 tbs Fresh lime juice

1 tsp chaat masala

1/4 cups roasted peanuts, roughly chopped (optional)

1/2 tsp fine sea salt or to taste

Semolina Crackers & Garnish

8 unit semolina (sooji) crackers or thin seared semolina wafers

1 tsp extra virgin olive oil (for brushing)

8 unit micro cilantro or cilantro sprigs (for garnish)

1 unit thinly sliced green chilies (optional, for garnish)

Method

Chutney (Cilantro-Mint)

Combine cilantro, mint, green chili, garlic, lime juice, yogurt, sugar, and salt in a blender or food processor.

Pulse to a coarse paste, then add 1–2 tablespoons water and blend until smooth but slightly coarse — you want body to dress the bhel. Taste and adjust salt, lime, or sugar. Chill until assembly.

Tuna & Dressing

Pat tuna dry and slice into 1/2-inch cubes for bhel (or finely dice). Place in a bowl.

Whisk together soy sauce, lime juice, sesame oil, grated ginger, salt, and pepper. Pour over tuna and toss gently to coat. Let marinate 5–10 minutes in the refrigerator — do not over-marinate to keep tuna bright and slightly raw.

Fold in 1/2 cup of the chilled cilantro-mint chutney into the marinated tuna until evenly coated. Keep refrigerated until ready to assemble.

Bhel Components

In a large mixing bowl, combine puffed rice, red onion, tomato, chopped cilantro, optional raw mango or cucumber, roasted peanuts (if using), lime juice, chaat masala, and salt. Toss gently to mix.

Just before serving, add the tuna-chutney mixture to the puffed rice mixture and toss gently to combine. Taste and adjust seasoning with extra chutney, salt, or lime if needed. The goal is a balance of crunch, tartness, herbaceous chutney, and savory tuna.

Semolina Crackers & Plating

If using plain semolina crackers, lightly brush both sides with a little olive oil and warm them in a 350°F (175°C) oven for 3–5 minutes to crisp. Remove and cool slightly.

Spoon a generous tablespoon of the tuna bhel onto each cracker (or serve the bhel in a bowl with crackers on the side). Garnish each cracker with a micro cilantro sprig and a thin slice of green chili if desired.

Serve immediately so the puffed rice and crackers remain crisp. Leftover bhel will soften; store tuna and chutney separately in the refrigerator for up to 24 hours.