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Ingredients
- 3 Tbsp. Fennel seeds, lightly toasted
- 3 Tbsp. Coriander seed, lightly toasted
- 1 Tbsp. White pepper, whole
- 1 Tbsp. Kosher salt
- 1/2 lb Center cut tuna loin
- 1 Tbsp. Extra virgin olive oil, for brushing
- 1 Tbsp. Extra virgin olive oil, for use in nonstick pan
Directions
- Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse grnd pepper. Brush outside of tuna with extra virgin olive oil. Crust tuna loin with grnd spice mix. Sear tuna in a nonstick pan, using extra virgin olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden on the outside and pink in the center. Slice into 1 1/2 to 2-inch pcs and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hrs before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 298g | |
| Calories 750 | |
| Calories from Fat 519 | 69% |
| Total Fat 58.28g | 73% |
| Saturated Fat 13.99g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 10040mg | 418% |
| Potassium 1062mg | 30% |
| Total Carbs 13.36g | 4% |
| Dietary Fiber 8.3g | 28% |
| Sugars 0.04g | 0% |
| Protein 47.08g | 75% |
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