Seared Encrusted Tuna Steak with Cilantro and Basil

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Recipe byjanetlsanders

Notes:

Serves 4

Categories:

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Ingredients:

1 small dried red chili
1 tablespoon coriander seeds
½ clove of garlic
1 good handful of basil, finely chopped
1 good handful of cilantro, finely chopped
Juice of 1 lemon
Salt and freshly ground black pepper
4 tuna steaks (8-10oz each, about ¾ inch thick)

Smash up the chili and the coriander seeds in a mortar and pestle. Add the garlic, basil, cilantro and lemon juice to taste. Mix together, and season.

Lay out your tuna steaks on a tray, season both sides and rub the herb mixture on to each side.’

There are several nice ways to cook it but I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of oil on a piece of paper towel, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries and browns (about 45-60 seconds on each side). Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… the possibilities are endless.

The Naked Chef p95

Jamie Oliver