SEARED TUNA WITH A FENNEL-CORIANDER CRUST1/4 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons whole white or black peppercorns Coarse (kosher) salt 4 tuna steaks (each about 1/4-inch thick and 6 ounces) 2 tablespoons olive oil Place the fennel, coriander and peppercorns in a spice mill or clean coffee grinder and grind to a fine powder. Spread the spice mixture on a plate. Sprinkle salt on both sides of the tuna steaks. Dip each tuna steak in the spice mixture, lightly coating it all over. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tuna and cook, turning once, until cooked to taste, about 2 minutes per side for medium-rare. Serve warm. Source: Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman, Linda Holland, and Pamela McKinstry
|