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Seared Coriander and Fenugreek Crusted Tuna

Center cut; sushi quality tuna, (you'll need about 3 pounds to yield some choice pieces)
3 tb Coriander and fenugreek seeds
2 tb Pepper corns
1 Onion; chopped
1/2 c Cilantro; chopped
2 tb Chopped ginger
2 Green chili peppers
3 tb Lemon juice
Salt and Pepper
1 pk Pita bread
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 until well combined. Cut pita bread into triangles and fry in hot oil. Drain on paper towel. Heat a skillet until 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.

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