Coriander, Fennel and Pepper Crusted Tuna

Note from Cheri: This recipe, by celebrity chef Laura Pensiero, is from The Strang Cookbook for cancer prevention. Laura's recipes are wonderful becuae they're not only delicious, they have health giving, cancer fighting, nutrient built right in. Follow this link 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! Follow this link for a review of the Strang Cookbook For Cancer Prevention.

Spice Blend 1 T coriander seeds 1 T fennel seeds 2 tsp. black pepper Tuna 24 oz. tuna (4 pieces 1 1/2 inches thick) 2 tsp. olive oil salt

Serves 4 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 tsp. 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.