Coriander Crusted Tuna Steaks

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• 

  Step 1

  Season tuna steaks generously with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.

• Step 2

  Grind the coriander seeds with a mortar and pestle. Stir in the cumin. Heat up a little oil and butter together in a skillet over medium-high. Add the coriander/cumin powder and the zest of one lime. Stir to combine all flavors.

• Step 3

  Add the tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook the tuna for 2 minutes on each side for rare, 3 minutes for slightly more well done. Baste the steaks in the sauce as they cook.

• Step 4

  Remove and let the tuna rest before slicing. **If serving with the green beans and zoodles, prep now. Place green beans in a large skillet and pour in 1/4 cup water. Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes. Uncover pan, and stir in 1 TBSP butter. For the zoodles, make sure you have fully squeezed out all moisture, essentially wringing them out as best you can. Heat grapeseed oil in a large skillet over high heat, add zoodles and fry until just starting to crisp about 2 minutes.

• 

  Step 5

  For the avocado salsa, combine avocado, cilantro, a little sea salt and the remaining lime juice, about one TBSP. To serve, place slices of tuna atop zoodles and green beans. Drizzle any remaining pan sauce over the tuna and top with avocado salsa.

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Benjamin S. 19th September 2019

Nice recipe!

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Kevin Huggins 13th September 2019

Yummy Yummy!

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