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Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients
1 small dried red chile, stemmed
1 tablespoon coriander seeds
1 small garlic clove
1/2 cup finely chopped basil leaves
1/3 cup finely chopped cilantro
Juice of 1 lemon
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Four 8-ounce tuna steaks about 1/2-inch thick
Directions
In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.
Serves 4.
When buying fresh tuna, look for steaks that are dark red and evenly colored, and have a tight grain without sinews. According to Oliver, good quality fresh tuna should be served rare or very pink, but you can cook it longer if you prefer.
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Spice-Crusted Tuna Steaks with Cilantro and Basil
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Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients
1 small dried red chile, stemmed
1 tablespoon coriander seeds
1 small garlic clove
1/2 cup finely chopped basil leaves
1/3 cup finely chopped cilantro
Juice of 1 lemon
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Four 8-ounce tuna steaks about 1/2-inch thick
Directions
In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.
Serves 4.
When buying fresh tuna, look for steaks that are dark red and evenly colored, and have a tight grain without sinews. According to Oliver, good quality fresh tuna should be served rare or very pink, but you can cook it longer if you prefer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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