Today I am feeling very accomplished. Not because my lunch was as delicious (& healthy) as it was, but because it took me no more than 15 minutes, from start to finish, to get it on my plate. Fennel and Coriander Crusted Tuna Steak, with Lemon Aioli, with a side of Mixed Green Salad and Pomegrante, served over Quinoa. Granted that the Quinoa was ready (I boil a large batch in chicken broth and eat it through the week), but it was still quite a quick meal to whip up!
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil
2 6-oz tuna steaks, washed and patted dry
Freshly cracked sae salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon lemon zest
- In a 10-inch skillet, dry roast the fennel and coriander seeds, over medium-high heat, for a minute or two, or until the spice releases its aroma. Remove, let it cool, and grind it in a spice grinder to a coarse texture. Remove on a flat plate. Add the freshly cracked salt and pepper to the spice mixture. Mix.
- In the same skillet, heat the oil. While the oil heats, prepare the tuna steak.
- Season generously both sides of the steak with the spice rub. Pat it into the tuna for it to stick well.
- Grill tuna until seared outside and rare in the center, about 4 minutes per side.
- While the tuna grills, in a small bowl mix the 3 ingredients for the lemon aioli.
- Plate the tuna and spoon the lemon aioli over the fish.
Serve with a tossed salad of your choice and over quinoa or couscous.