Recipe courtesy of Laura Pensiero
Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 38
- Total Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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
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: