Name: Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

Directions

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:

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Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa

Watermelon salsa:

For spice blend:

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