Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
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 spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
3. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
4. 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:
5. Per serving: calories - 38, protein - 1gm, fat - 1gm, cholesterol - 0mg
6. For Tuna:
7. Per serving: calories - 198, protein - 40 gm, fat - 4 gm, cholesterol - 74 mg
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