Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Fennel seeds; lightly toasted |
| 3 tablespoons | Coriander seed; lightly toasted |
| 1 tablespoon | White pepper; whole |
| 1 tablespoon | Kosher salt |
| ½ pounds | Center cut tuna loin |
| 1 tablespoon | Olive oil; for brushing |
| 1 tablespoon | Olive oil; for use in nonstick |
| \N \N | ; pan |
Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a nonstick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1½ to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW#DJ9453 - ROBERT WONG Converted by MM_Buster v2.0l.