| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive09 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Watermelon; peeled, seeded, and |
|
|
; diced |
| 1 |
tb |
Sliced onion |
| 1 |
tb |
Diced poblano pepper or 1 teaspoon diced |
|
|
; jalapeno pepper |
| 1/2 |
c |
Diced sweet yellow pepper |
| 1 |
ts |
Chopped garlic |
| 3 |
tb |
Chopped cilantro |
| 2 |
|
Limes; Juice of |
| 1 |
ts |
Grated lime zest |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Fennel seeds |
| 2 |
ts |
Black peppercorns |
| 24 |
oz |
Tuna; (4 pieces, 1-1/2 |
|
|
; inches thick) |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
WATERMELON SALSA
FOR SPICE BLEND
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9158
Converted by MM_Buster v2.0l.
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