Spice-Crusted Tuna with Fresh Pear Chutney
Sep 16, 2015 04:00PM ● Published by Cate Reynolds
Coriander and cumin seeds give this tuna a light crunchy texture and a slight kick of heat that melds perfectly with a sweet chutney comprised of pears, fresh lime juice, fresh ginger, cilantro, and olive oil. (I opted to leave out the serrano chile.) The recipe notes that the chutney can be made in about the same time it takes the tuna to cook for a total of about 6 minutes. All in all, this dish will take about 20 minutes of prep time and 5 minutes of cook time. Round out the meal with your favorite vegetable and starch. I chose a quick side of blanched Brussels sprout leaves and pearl couscous. You can also try this recipe with different fish such as salmon, tilapia, or halibut.
Ingredients – Serves 4
- 4 (6 ounce) albacore tuna steaks
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons grated lemon zest
- Kosher salt
- Freshly ground pepper
- 2 large Bosc pears, finely diced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon fresh ginger, peeled and minced
- ½ teaspoon serrano chili, seeded and minced
- 1 teaspoon olive oil
1. Place the tuna in a shallow baking dish. In a spice mill or in a mortar with a pestle, coarsely grind the coriander and cumin seeds. Press the seeds into both sides of the tuna. Sprinkle both sides with the lemon zest, salt and pepper. Let stand while making the chutney.
2. In a bowl, combine the pears, lime juice, cilantro, ginger and chili. Season the chutney with salt and pepper.
3. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the fish and cook to the desired doneness, 2 to 3 minutes per side for medium-rare.
4. Place the fish on a platter or divide among 4 warmed plates. Spoon the chutney on top and serve right away.
Adapted from: Kidd, Kristine. “Spice-Crusted Tuna with Fresh Pear Chutney.” Weeknight Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2011