Pan-Seared Moroccan-Style Tuna
Ingredients
- 4 Orca Bay tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon tumeric
- 1/4 teaspoon ground anise seed
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground pepper to taste
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons butter, melted
- 4 tablespoons ground fresh coriander
Serves 4 / Print Recipe
Instructions
WARNING - There are food safety risks with consuming any undercooked (under an internal tempertaure of 145º) seafood.
Rinse the tuna steaks and pat dry with paper towels.
In a small bowl, combine paprika, cumin, tumeric, anise, ginger, cinnamon, pepper flakes, salt, pepper, and lemon juice. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on both sides of tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the remaining olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the melted butter over the tuna steaks right after you remove them from heat; then sprinkle with coriander. Serve immediately.
