Spice-Crusted Tuna
This recipe features aromatic spices like fennel, cumin, and peppercorns that perfectly complement the sushi-grade ahi tuna steaks. A quick toasting and grinding of the seeds form a flavorful crust on the tuna that sears beautifully in the hot pan. With a simple cooking process and a short resting time, these spiced tuna steaks are ready to be enjoyed hot off the stove, boasting a delicious blend of flavors and textures.
— Constant Cookbook
Ingredients
- 4 tsp. fennel seeds
- 1 tsp. cumin seeds
- 1/4 tsp. peppercorns
- 4 sushi-grade ahi tuna steaks, each 5 oz. and 1 inch thick
- 2 tsp. canola oil
Instructions
- In a small, dry fry pan over medium heat, toast the fennel and cumin seeds, stirring constantly to prevent burning, until the fennel turns yellow-beige, about 2 minutes. Transfer the seeds to a plate and let cool.
- In a mortar, combine the toasted fennel and cumin seeds and the peppercorns and crush with the pestle. Spread the spice mixture on a plate. One at a time, coat the tuna steaks on both sides with the mixture, pressing with your fingers to help the spices adhere.
- In a cast-iron or other heavy fry pan over medium-high heat, warm the canola oil until it is hot. Add the tuna and cook until lightly browned on the bottom, 4 to 5 minutes. Turn over and cook until browned on the second side, 4 to 6 minutes. Remove from the heat, transfer the fish to a plate and let rest for 10 minutes.
- Transfer the fish to warmed individual plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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