Tuna Kama

It’s time to utilize one of the most interesting and forgotten parts of a tuna: the collar, also known as Kama. It has the best parts of tuna all in one cut, offering the deep red, soulful meat, and the super fatty and decadent meat. It’s the best of both worlds, and we are going to grill it with some Indian flair!

Start by layering on salt and pepper, then lather on some delicious coriander chutney. For the chutney, blend one bunch of coriander, half a bunch of mint, three Serrano chilies, and 1/4 cup lime or lemon juice.

Once the collar is covered in chutney, let it marinate for at least 30 minutes to 12 hours. The longer you marinate, the stronger the flavor.

Then sear on a hot grill, skin side down. Let it cook on high for 10 minutes. After that, using a torch, start to char the top.

Char it like you mean it! Take it off the heat and drizzle with lemon or lime. Add a generous amount of chili oil of your choice or brinjal achaar. Sprinkle with fresh cilantro and serve with raw onion. You won’t be disappointed!