Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa

Total Time:
45 min
30 min
15 min

4 servings

  • Watermelon salsa:
  • 2 cups watermelon, peeled, seeded, and diced
  • 1 tablespoon sliced onion
  • 1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
  • 1/2 cup diced sweet yellow pepper
  • 1 teaspoon chopped garlic
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon grated lime zest
  • Salt and freshly ground pepper
  • For spice blend:
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons black peppercorns
  • 24 ounces tuna (4 pieces, 1-1/2 inches thick)
  • 2 teaspoons olive oil
  • To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.

  • To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.

  • Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.

  • In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

  • Per serving: calories - 38, protein - 1gm, fat - 1gm, cholesterol - 0mg

  • For Tuna:

  • Per serving: calories - 198, protein - 40 gm, fat - 4 gm, cholesterol - 74 mg

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