Coriander Crusted Tuna With Black Bean Salsa Recipes

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CORIANDER CRUSTED TUNA



Coriander Crusted Tuna image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 18

1 teaspoon grated coriander seed
1 teaspoon grated cumin seed
1 teaspoon grated star anise
2 tablespoons olive oil
4 tablespoons butter
1/2 minced yellow onion
1/4 large diced red onion
3 cups white or green cabbage
1/4 large diced red pepper
1/4 large diced yellow pepper
1/4 large diced green pepper
1 1/2 cups orange juice
Salt and pepper to taste
1 cup lobster stock
6 ounces sushi grade tuna
3 tablespoon whole coriander seeds
1 tablespoon star anise
Pinch salt and pepper

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.

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA



Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

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
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

Steps:

  • 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:

Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams

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