Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Center cut; sushi quality tuna, |
| \N \N | ; (you'll need about |
| \N \N | ; 3 pounds to yield |
| \N \N | ; some choice pieces) |
| 3 tablespoons | Coriander and fenugreek seeds |
| 2 tablespoons | Pepper corns |
| 1 \N | Onion; chopped |
| ½ cup | Cilantro; chopped |
| 2 tablespoons | Chopped ginger |
| 2 \N | Green chili peppers |
| 3 tablespoons | Lemon juice |
| \N \N | Salt and Pepper |
| 1 pack | Pita bread |
| \N \N | Oil for frying |
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.