Recipe courtesy of Laura Pensiero

Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa

  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
  2. 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.
  3. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
  4. 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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