Coriander Crusted Tuna Recipes

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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

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS



Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous image

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Categories     Garlic     Sauté     Mayonnaise     Lemon     Tuna     Carrot     Summer     Grill/Barbecue     Chive     Couscous     Dill     Sugar Snap Pea     Bon Appétit

Yield 6 servings

Number Of Ingredients 17

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt, divided
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
4 garlic cloves, minced, divided
1/2 cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
1/4 cup chopped red onion
2 teaspoons chopped fresh thyme
2 1/4 cups water
1/2 pound sugar snap peas
2 cups couscous
2 tablespoons chopped fresh dill
2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Steps:

  • Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
  • Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

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