Seared Tuna with Fennel Coriander Crust

Recipe By: Myra Goodman

Myra Goodman and her husband founded now-international organic superpower Earthbound Farm after it started as a roadside produce shack with a couple of acres to grow on in Carmel Valley. And that was just one of her first acts. She’s gone onto author multiple cookbooks, win awards as a nonfiction writer and launch Quest for Eternal Sunshine, a multifaceted resource for shared wisdom and healing. 

Her first cookbook, Food to Live By, remains a treasured resource in my kitchen (as does her second, The Earthbound Cook). She covers a lot of territory, from TK to TK, with a lot of hits One of my favorite among them delivers simple, easy and satisfying tuna. The crust seduces with a shift from Kosher salt to fennel sweet, best enjoyed with fresh local albacore, now in season. 

Ingredients

1/4 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons whole white or black peppercorns

Coarse (kosher) salt

4 tuna steaks (each about 3/4 inch thick and 6 ounces)

2 tablespoons olive oil

Preparation

1. Place the fennel, coriander, and peppercorns in a spice mill or clean coffee grinder and grind to a fine powder. Spread the spice mixture on a plate.

2. Sprinkle salt on both sides of the tuna steaks. Dip each tuna steak in the spice mixture, lightly coating it all over.

3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tuna and cook, turning once, until cooked to taste, about 2 minutes per side for medium-rare. Serve warm.