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  • Coriander, Fennel, Pepper Crusted Tuna With Watermelon Salsa

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    Coriander, Fennel, Pepper Crusted Tuna With Watermelon Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Peeled, seeded, diced watermelon
    • 1 Tbsp. Sliced onion
    • 1 Tbsp. Diced poblano pepper (or possibly 1 tspn diced jalapeno pepper)
    • 1/2 c. Diced sweet yellow pepper
    • 1 tsp Minced garlic
    • 3 Tbsp. Minced cilantro Juice of 2 limes
    • 1 tsp Grated lime zest Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. Coriander seeds
    • 1 Tbsp. Fennel seeds
    • 2 tsp Black peppercorns
    • 24 ounce Tuna - (4 pcs, 1 1/2" thick)
    • 2 tsp Extra virgin olive oil

    Directions

    1. To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
    2. To prepare spice blend, grind all spices in a mini food processor or possibly spice grinder they are powdery. Spread the spice mix proportionately on a large plate.
    3. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mix. Shake off excess.
    4. In a 10-inch nonstick skillet, heat 1 tsp. of extra virgin olive oil over high heat till 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 min to desired doneness. Repeat the process with the remaining tuna fillets.
    5. This recipe yields 4 servings.
    6. For Watermelon Salsa:For Tuna:

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