Recipe: Seared Tuna with a Fennel-Coriander Crust

SEARED TUNA WITH A FENNEL-CORIANDER CRUST

1/4 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