Best Coriander Crusted Tuna Recipes

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA

Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups watermelon, peeled, seeded, and diced
1 tablespoon sliced onion
1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup diced sweet yellow pepper
1 teaspoon chopped garlic
3 tablespoons chopped cilantro
Juice of 2 limes
1 teaspoon grated lime zest
Salt and freshly ground pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
24 ounces tuna (4 pieces, 1-1/2 inches thick)
2 teaspoons olive oil

Steps:

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 spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until 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 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams

BLACK PEPPER AND CORIANDER-CRUSTED TUNA WITH ORANGE AND FENNEL-ROASTED POTATO SALAD

Black Pepper and Coriander-Crusted Tuna with Orange and Fennel-Roasted Potato Salad image

Categories Cookies Salad Pepper Potato Roast Orange Tuna Coriander

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds red or white boiling potatoes, washed
8 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon grill seasoning such as McCormick's Montreal Steak Seasoning, a palmful
1 fennel bulb, fronds trimmed and chopped, the bulb quartered, core removed and discarded, quarters thinly sliced lengthwise
1/2 small red onion, thinly sliced
10 fresh basil leaves, chopped, about 1/2 cup
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
Zest and juice of 1 orange
1 tablespoon Dijon mustard (eyeball it)
Salt and black pepper
1/4 cup all-purpose flour
1 tablespoon ground coriander, a palmful
1 tablespoon coarse black pepper, a palmful
4 1 1/2-inch-thick tuna steaks

Steps:

Preheat the oven to 450°F.
Cut the potatoes into wedges and drop them onto a cookie sheet. Coat the potatoes in 3 tablespoons of the EVOO. Season the spuds with the grill seasoning. Roast the potatoes, turning them once, for 25 minutes, until tender and brown at the edges and a bit crusty.
In a large salad bowl, combine the fennel fronds, thinly sliced fennel, red onion, basil, and parsley. In a small bowl, combine the orange zest and juice with the Dijon mustard and a little salt and pepper. In a slow steady stream, whisk in 3 tablespoons of the EVOO. Pour the dressing over the fennel salad, toss to coat, and reserve.
When the potatoes have about 10 more minutes to roast, start the tuna. In a shallow dish, combine the flour, coriander, and coarsely ground black pepper and a little salt. Pat the tuna steaks dry and then coat them in the flour mixture, pressing it in lightly. Preheat a large nonstick skillet over high heat with the remaining 2 tablespoons of EVOO, twice around the pan. When the pan is very hot, add the steaks. Sear and brown the tuna steaks for 2 minutes, then turn, and immediately reduce the heat to medium. Loosely tent the pan with aluminum foil and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
Remove the roasted potatoes from the oven and add them to the dressed fennel salad, tossing to combine. Taste them for seasoning and add a little salt and pepper if you want. Serve the tuna steaks alongside the orange and fennel-roasted potato salad.

CORIANDER CRUSTED TUNA

Coriander Crusted Tuna image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 18

Ingredients

1 teaspoon grated coriander seed
1 teaspoon grated cumin seed
1 teaspoon grated star anise
2 tablespoons olive oil
4 tablespoons butter
1/2 minced yellow onion
1/4 large diced red onion
3 cups white or green cabbage
1/4 large diced red pepper
1/4 large diced yellow pepper
1/4 large diced green pepper
1 1/2 cups orange juice
Salt and pepper to taste
1 cup lobster stock
6 ounces sushi grade tuna
3 tablespoon whole coriander seeds
1 tablespoon star anise
Pinch salt and pepper

Steps:

Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna.

MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA

MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA image

Categories Fish

Number Of Ingredients 26

Ingredients

INGREDIENTS
For Rice
1 1/2 c. water
1 c. long grain rice
2 T. sesame oil
1/2 c. scallions (chopped)
salt
white pepper
For Ahi
1 1/2 lb. Ahi tuna (sashimi grade) 1 1/2"' square
loin pieces
1/4 c. black sesame seeds
1/4 c. white sesame seeds
1/2 c. coriander seed crushed
1 t. coarse salt
1 t. black pepper
2 T. peanut oil
For Wasabi Cream
2 c. heavy cream
2 T. wasabi (prepared)
Other ingredients
Peanut oil (for frying)
1-12 oz package wonton skins
1/2 cup cornstarch
1-6 oz jar pickled ginger (fine Julienne)
1 yellow bell pepper (fine dice)

Steps:

For Rice > In a heavy soup pot combine rice and water. Bring to > a boil, reduce to low > heat and cover. Cook until dry, about 12 to 15 > minutes. Stir in sesame oil, > scallions, salt and pepper. Reserve warm. > > > For Ahi > Mix together sesame seeds, coriander, salt and black > pepper. Coat all sides > of tuna in seed mixture. Heat peanut oil in cast > iron skillet over high heat. > Sear tuna on all sides leaving center rare. Reserve > warm. > For Wasabi Cream Heat cream to a scald. Add wasabi > and wisk well to > incorporate. Bring to a simmer and reduce until > cream coats the back of a spoon. > Transfer to a squirt bottle and reserve warm. > > > For Fried Wontons > Cut wonton skins to 1/16" wide strips. Toss strips > in cornstarch to separate. > Shake off any excess cornstarch. Heat peanut oil to > 350º to 375º. Slowly drop > wonton strips in hot oil. Cook until crisp and > lightly browned. Drain on > paper towels. > > > TO ASSEMBLE > Squirt a zig-zag of wasabi cream on plate. Place one > timbale of rice in > center of plate. Slice five 1/2" pieces of tuna per > plate and arrange around rice. > Garnish plate with diced bell pepper and pickled > ginger. Place handful of > fried wontons on top of rice. > > > Wine Suggestions > Alsatian Pinot Gris (Hugel or Trimbach) > Dry German Riesling (Schlossgut Diel or WWE. Dr. H. > Tanisch QBA)