INGREDIENTS:
2 Tablespoons coriander seeds, crushed
1 Tablespoon fennel seeds, crushed
1-1/2 teaspoons coarsely ground pepper
1 teaspoon salt
4 (6-ounce) fresh tuna steaks, 3/4 to 1 inch thick
3 Tablespoons olive oil
Lemon wedges
TO PREPARE:
Mix the coriander seeds, fennel seeds, pepper and salt in a small bowl. Spread the spice mixture on a large plate. Coat each tuna steak on both sides with the spice mixture and press lightly to ensure the mixture adheres.
Heat the olive oil in a large heavy skillet over high heat. Add the tuna. Cook for 2 to 3 minutes per side for medium or until the coating is dark brown in color. The tuna will continue to cook after being removed from the heat. Serve with lemon wedges. You may substitute ground coriander for the crushed coriander seeds.
