Pan-Fried Tuna Steaks
Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan- fry. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you have any tuna left over, place small chunks of it on tender lettuce leaves and serve as an hors d'oeuvre.
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- Salt
- Freshly ground black pepper
- ¾ cup extra-virgin olive oil
- 6 tuna steaks 6 to 8 ounces each, about 1 inch thick
- Lemon wedges for serving
Instructions
- In a mortar with a pestle or in a spice grinder, crush the cumin, coriander, and fennel seeds until fine. Add salt and pepper to taste.
- Brush the tuna steaks on both sides with 4 cup of the olive oil, coating well. Sprinkle the crushed seed mixture onto both sides of the steaks, pressing it on.
- In a large heavy skillet, heat the remaining one half of a cup olive oil over medium heat, until very hot. Add the fish steaks carefully to prevent the oil from splattering. Do not crowd the pan. Cook approximately 2 minutes, turn with a spatula, and cook 2 minutes more for medium-rare fish. (If you like fish that is rare in the center, then reduce the cooking time by 1 minute; for more thoroughly cooked tuna, add 1 minute.) Remove the steaks to a serving platter and garnish with the lemon wedges. Best served within 1 hour of finishing.
SERVE WITH: Sweet-and-Hot Pepper Relish