Coriander, Fennel, And Pepper Crusted Tuna With Watermelo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive09 | 1 | Servings | |
INGREDIENTS
| 2 | c | Watermelon, peeled seeded |
| and | ||
| diced | ||
| 1 | T | Sliced onion |
| 1 | T | Diced poblano pepper or 1 |
| teaspoon diced | ||
| jalapeno pepper | ||
| 1/2 | c | Diced sweet yellow pepper |
| 1 | t | Chopped garlic |
| 3 | T | Chopped cilantro |
| 2 | Limes, Juice of | |
| 1 | t | Grated lime zest |
| Salt and freshly ground | ||
| pepper | ||
| 1 | T | Coriander seeds |
| 1 | T | Fennel seeds |
| 2 | t | Black peppercorns |
| 24 | oz | Tuna, 4 pieces 1-1/2 |
| inches thick | ||
| 2 | t | Olive oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1142
Calories From Fat: 286
Total Fat: 32g
Cholesterol: 285.8mg
Sodium: 2883mg
Potassium: 2609.8mg
Carbohydrates: 44.1g
Fiber: 9.8g
Sugar: 20.6g
Protein: 166.9g