Fennel & Coriander Crusted Tuna Steak with Lemon Aioli

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! 

Serves 2 

15 minutes

Ingredients

TUNA

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

LEMON AOILI

2 tablespoons mayonnaise

1 teaspoon lemon juice

1/4 teaspoon lemon zest

Method

1. 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.
2. In the same skillet, heat the oil. While the oil heats, prepare the tuna steak.
3. Season generously both sides of the steak with the spice rub. Pat it into the tuna for it to stick well. 
4. Grill tuna until seared outside and rare in the center, about 4 minutes per side.
5. While the tuna grills, in a small bowl mix the 3 ingredients for the lemon aioli.
6. Plate the tuna and spoon the lemon aioli over the fish. 

Serve with a tossed salad of your choice and over quinoa or couscous.