| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Cklive15 |
1 |
servings |
INGREDIENTS
|
|
Center cut; sushi quality tuna, |
|
|
; (you'll need about |
|
|
; 3 pounds to yield |
|
|
; some choice pieces) |
| 3 |
tb |
Coriander and fenugreek seeds |
| 2 |
tb |
Pepper corns |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Cilantro; chopped |
| 2 |
tb |
Chopped ginger |
| 2 |
|
Green chili peppers |
| 3 |
tb |
Lemon juice |
|
|
Salt and Pepper |
| 1 |
pk |
Pita bread |
|
|
Oil for frying |
INSTRUCTIONS
Cut tuna into strips 1-inch high by 1-inch wide. Chill tuna in the fridge
to air dry a bit
Toast coriander seeds and fenugreek in a dry skillet. Grind with
peppercorns in a coffee grinder or spice grinder. Place mix in a pie plate.
Meanwhile make the garnishes. For the chutney: in a food processor combine
onion, cilantro, ginger, chili peppers, lemon juice and season with salt
and fresh pepper. Blend til well combined. Cut pita bread into triangles
and fry in hot oil. Drain on paper towel. Heat a skillet til very hot. Roll
tuna in the spice mix. Add a little oil to the pan. Sear the tuna on all 4
sides. Slice thin and serve with pita triangles and chutney. Sprinkle with
more chopped cilantro.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9293
Converted by MM_Buster v2.0l.
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