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Pan-Seared Moroccan Style Tuna




Source of Recipe


link


Recipe Link: http://whatscookingamerica.net/tunaMoroccan.htm

List of Ingredients




Pan-Seared Moroccan Style Tuna

4 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

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 saut� 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 take them from the oven; then sprinkle with
coriander. Serve immediately.
Makes 4 servings.

Recipe