Coriander, Fennel and Pepper Crusted Tuna -

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Coriander, Fennel and Pepper Crusted Tuna

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By Laura Pensiero

Posted July 23rd, 2007

This article is reprinted with permission from The Strang Cookbook For Cancer Prevention: A Complete Nutrition and Lifestyle Plan to Dramatically Lower Your Cancer Risk, by Laura Pensiero, (1998, Dutton Adult)

The Strang Cookbook For Cancer Prevention: A Complete Nutrition and Lifestyle Plan to Dramatically Lower Your Cancer Risk

Servings:	4
Author Notes:	Laura Pensiero's recipes are wonderful because they're not only delicious, they have health giving, cancer fighting, nutrients built right in. See the related links below to learn more about Laura, her work at the Strang Clinic and more great healthy recipes. Laura says this recipe is a favorite of hers because it is so easy to prepare. Give it a try!
Ingredients:	Spice Blend: 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 teaspoons black pepper Tuna: 24 ounces tuna (4 pieces 1 1/2 inches thick) 2 teaspoons olive oil salt
Instructions:	To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off any excess. In a 10 inch non-stick skillet, heat 1 teaspoon olive oil over high heat until almost smoking. Carefully place 2 tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over tuna, lower the heat to medium, and cook for 2-5 minutes to desired doneness. Repeat process with the remaining tuna fillets.