|1 cup||Salt; kosher, coarse|
|4 cloves||Garlic; chopped|
|1¼ pounds||Tuna fillet|
|1½ tablespoon||Coriander seeds|
|1½ tablespoon||Black peppercorns|
1. In large glass casserole or bowl, combine 4 cups water, the salt and garlic. Add tuna; cover and refrigerate 2 hours, turning tuna occasionally.
2. On wax paper, with heavy pan or mallet, crush coriander and peppercorns. Drain tuna and discard liquid. Press spice mixture firmly into both sides of tuna, covering evenly.
3. Spray an indoor ridged grill or broiler pan with nonstick cooking spray. Heat grill or preheat broiler. Grill or broil tuna 15-20 minutes, turning once, until cooked through. Refrigerate 2 hours, or until well chilled. Slice thinly to serve.
Each serving provides: 2 P. Per serving: 110 cal, 17 g pro, 4 g fat, 2 g car, 27 mg chol (sodium N.A.).
** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95
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