” I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate. ” Shares Chef Bal.
Serves 4
Ingredients
¼ cup (60 mL) coriander seeds, crushed
½ lb (250 g) fresh tuna fillet
3 Tbsp (45 mL) grapeseed oil (divided)
1 lb (500 g) broccolini
1 tsp (5 mL) mustard seeds
Preparation
Sprinkle the coriander seeds on a plate. Gently dip the top side and the bottom side of the tuna in the coriander.
Heat 2 Tbsp (30 mL) of the oil in a skillet over medium-high heat. When the oil is hot, turn the heat down to medium. Place the tuna in the pan and sear on one side for about 10 to 15 seconds, until it is crisp and golden brown, then flip and sear the other side. The tuna should be rare in the middle. Set aside.
Place the broccolini in a vegetable steamer, or in a large saucepan filled with boiling water. Steam until the stems are crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop it from overcooking. Drain again.
Heat 1 Tbsp (15 mL) of the oil in a skillet over medium-high heat. Add mustard seeds, steamed broccolini, and salt to taste and sauté for 1 minute.
Serve the seared tuna with the broccolini on the side. Enjoy this scrumptious dish!
Suggested wine
2007 Portfolio by Laughing Stock Vineyards. I love
Bordeaux varietals, and this one has all of my favorite grapes: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot. The wine’s candied cherry, blackberry, and dark chocolate tones combined with the toasty coriander in this recipe is magic to my palate.