Coriander Fennel And Pepper Crusted Tuna With Watermelon Salsa Recipes

SEARED CORIANDER AND FENUGREEK CRUSTED TUNA WITH ONION CHUTNEY AND PITA CRISPS

Steps:

• Cut tuna into strips 1-inch high by 1-inch wide. Chill tuna in the fridge to air dry a bit.
• Toast coriander seeds and fenugreek in a dry skillet. Grind with peppercorns in a coffee grinder or spice grinder. Place mix in a pie plate.
• Meanwhile make the garnishes. For the chutney: in a food processor combine onion, cilantro, ginger, chili peppers, lemon juice and season with salt and fresh pepper. Blend til well combined. Cut pita bread into triangles and fry in hot oil. Drain on paper towel.
• Heat a skillet til very hot. Roll tuna in the spice mix. Add a little oil to the pan. Sear the tuna on all 4 sides. Slice thin and serve with pita triangles and chutney. Sprinkle with more chopped cilantro.

FENNEL CRUSTED TUNA

Steps:

• Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.

CORIANDER CRUSTED TUNA

Steps:

• Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna.