Seared Encrusted Tuna Steak Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is featured in the book The Naked Chef . Ingredients:
1 small dried red chili |
1 tablespoon coriander seed |
1/2 clove garlic |
1 cup basil, finely chopped |
1 cup cilantro, finely chopped |
lemon, juice of |
salt |
freshly ground black pepper |
4 tuna steaks (8-10 oz each) |
salad greens |
olive |
sun-dried tomato |
basil |
Directions:
1. Smash up the chili and the coriander in a martar and pestle.
2. Add the garlic, basil, cilantro, and lemon juice to taste.
3. Mix together, and season.
4. Lay out tuna steaks on a tray, season both sides and rub the herb mixture on to each side.
5. Heat pan and rub it with a little olive oil.
6. Put on the tuna.
7. Sear the tuna so that it toasts, fries, and browns (about 45-60 seconds on each side).
8. Rip steaks in half and serve on salad greens with sun-dried tomatoes, olives, and basil.
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