A light coriander crust compliments the fish and pairs nicely with a zing from the citrus ginger sauce, proving that despite it's popularity on restaurant menus, Tuna is actually simple to cook at home!
For Fish:
2 Tbsp. Ground Coriander
½ Bunch Cilantro, Leaves Picked and Stored in Water
1 tsp. Thinly Sliced Green Onions
Light Extra Virgin Olive Oil, to taste
For Citrus Ginger Sauce:
2 Tbsp. Chopped Ginger
1 Tbsp. Chopped Garlic
1 Tbsp. Honey
1 Tbsp. Soy Sauce, Low Sodium
½ Cup Orange Juice
Juice of Two Limes
Combine all ingredients for Citrus Ginger Sauce. Mix well and reserve.
Season all sides with coarse sea salt and black peppercorns.
Coat all sides of the tuna in coriander, by rolling in coriander on a plate or shallow baking dish.
In pan over medium high heat, add oil to coat bottom and heat until almost smoking.
Add tuna and sear on first side for 90 seconds.
Turn and sear for an additional minute.
Add the sauce mixture and cook for one minute, remove tuna.*
Reduce sauce by ½, or until it coats the back of a spoon.
Slice and serve tuna, spooning sauce over top and garnishing with chopped scallions and cilantro.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
