Coriander, Fennel, Pepper Crusted Tuna w Watermelon Salsa Recipe - Cooking Index
Coriander, Fennel, Pepper Crusted Tuna w Watermelon Salsa Recipe - Cooking Index
| Watermelon Salsa | ||
| 2 cups | Peeled, seeded, diced watermelon | |
| 1 tablespoon | Sliced onion | |
| 1 tablespoon | Diced poblano pepper | |
| (or 1 tspn 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 - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Spice Blend | ||
| 1 tablespoon | Coriander seeds | |
| 1 tablespoon | Fennel seeds | |
| 2 teaspoons | Black peppercorns | |
| 24 oz | Tuna - (4 pieces, 1 1/2" thick) | |
| 2 teaspoons | Olive oil |
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.
This recipe yields 4 servings.
For Watermelon Salsa:
Per serving: calories - 38, protein - 1gm, fat - 1gm, cholesterol - 0mg
For Tuna:
Per serving: calories - 198, protein - 40 gm, fat - 4 gm, cholesterol - 74 mg
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of The Strang Cookbook for Cancer Prevention - From the TV FOOD NETWORK - (Show # CL-9158)
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