Coriander, Fennel, Pepper Crusted Tuna With Watermelon Salsa Recipe
Servings: 4
Ingredients
- 2 c. Peeled, seeded, diced watermelon
- 1 Tbsp. Sliced onion
- 1 Tbsp. Diced poblano pepper (or possibly 1 tspn diced jalapeno pepper)
- 1/2 c. Diced sweet yellow pepper
- 1 tsp Minced garlic
- 3 Tbsp. Minced cilantro Juice of 2 limes
- 1 tsp Grated lime zest Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Coriander seeds
- 1 Tbsp. Fennel seeds
- 2 tsp Black peppercorns
- 24 ounce Tuna - (4 pcs, 1 1/2" thick)
- 2 tsp Extra virgin olive oil
Directions
- To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
- To prepare spice blend, grind all spices in a mini food processor or possibly spice grinder they are powdery. Spread the spice mix proportionately on a large plate.
- Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mix. Shake off excess.
- In a 10-inch nonstick skillet, heat 1 tsp. of extra virgin olive oil over high heat till almost smoking. Carefully place two of the tuna fillets, spiced-side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 min to desired doneness. Repeat the process with the remaining tuna fillets.
- This recipe yields 4 servings.
- For Watermelon Salsa:For Tuna:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 179 | 46% |
| Total Fat 20.55g | 26% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 89mg | 4% |
| Potassium 644mg | 18% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.47g | 0% |
| Protein 46.04g | 74% |
