Best 2 Coriander Crusted Tuna Recipes

**Savor the Coastal Delicacy: Coriander-Crusted Tuna with Accompaniments**

Indulge in a culinary journey inspired by the coastal regions with our coriander-crusted tuna, a tantalizing main course that captivates the senses with its vibrant flavors and textures. This dish elevates the humble tuna to new heights, encrusted with a zesty blend of coriander, garlic, and lemon zest, then pan-seared to perfection. Accompanying the tuna is a medley of culinary delights, including a refreshing and tangy salsa verde, a creamy and indulgent avocado mousse, and a vibrant and flavorful fennel and orange salad. Each element harmonizes perfectly to create a symphony of flavors that will leave you craving more. This comprehensive guide provides detailed recipes for the coriander-crusted tuna, salsa verde, avocado mousse, and fennel and orange salad, ensuring a seamless and successful culinary experience.

Here are our top 2 tried and tested recipes!

CORIANDER CRUSTED TUNA

Coriander Crusted Tuna image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 18

Ingredients

1 teaspoon grated coriander seed
1 teaspoon grated cumin seed
1 teaspoon grated star anise
2 tablespoons olive oil
4 tablespoons butter
1/2 minced yellow onion
1/4 large diced red onion
3 cups white or green cabbage
1/4 large diced red pepper
1/4 large diced yellow pepper
1/4 large diced green pepper
1 1/2 cups orange juice
Salt and pepper to taste
1 cup lobster stock
6 ounces sushi grade tuna
3 tablespoon whole coriander seeds
1 tablespoon star anise
Pinch salt and pepper

Steps:

Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna.

MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA

MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA image

Categories Fish

Number Of Ingredients 26

Ingredients

INGREDIENTS
For Rice
1 1/2 c. water
1 c. long grain rice
2 T. sesame oil
1/2 c. scallions (chopped)
salt
white pepper
For Ahi
1 1/2 lb. Ahi tuna (sashimi grade) 1 1/2"' square
loin pieces
1/4 c. black sesame seeds
1/4 c. white sesame seeds
1/2 c. coriander seed crushed
1 t. coarse salt
1 t. black pepper
2 T. peanut oil
For Wasabi Cream
2 c. heavy cream
2 T. wasabi (prepared)
Other ingredients
Peanut oil (for frying)
1-12 oz package wonton skins
1/2 cup cornstarch
1-6 oz jar pickled ginger (fine Julienne)
1 yellow bell pepper (fine dice)

Steps:

For Rice > In a heavy soup pot combine rice and water. Bring to > a boil, reduce to low > heat and cover. Cook until dry, about 12 to 15 > minutes. Stir in sesame oil, > scallions, salt and pepper. Reserve warm. > > > For Ahi > Mix together sesame seeds, coriander, salt and black > pepper. Coat all sides > of tuna in seed mixture. Heat peanut oil in cast > iron skillet over high heat. > Sear tuna on all sides leaving center rare. Reserve > warm. > For Wasabi Cream Heat cream to a scald. Add wasabi > and wisk well to > incorporate. Bring to a simmer and reduce until > cream coats the back of a spoon. > Transfer to a squirt bottle and reserve warm. > > > For Fried Wontons > Cut wonton skins to 1/16" wide strips. Toss strips > in cornstarch to separate. > Shake off any excess cornstarch. Heat peanut oil to > 350º to 375º. Slowly drop > wonton strips in hot oil. Cook until crisp and > lightly browned. Drain on > paper towels. > > > TO ASSEMBLE > Squirt a zig-zag of wasabi cream on plate. Place one > timbale of rice in > center of plate. Slice five 1/2" pieces of tuna per > plate and arrange around rice. > Garnish plate with diced bell pepper and pickled > ginger. Place handful of > fried wontons on top of rice. > > > Wine Suggestions > Alsatian Pinot Gris (Hugel or Trimbach) > Dry German Riesling (Schlossgut Diel or WWE. Dr. H. > Tanisch QBA)

Tips:

Choose fresh and high-quality tuna steaks for the best results.
Make sure the coriander crust is evenly coated on the tuna steaks to ensure a flavorful crust.
Use a non-stick skillet or grill pan to prevent the tuna steaks from sticking.
Cook the tuna steaks over medium-high heat to quickly sear the outside and keep the inside moist and tender.
Flip the tuna steaks only once during cooking to prevent them from drying out.
Let the tuna steaks rest for a few minutes before serving to allow the juices to redistribute.
Serve the coriander-crusted tuna steaks with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

The coriander-crusted tuna steaks are a delicious and easy-to-make dish that is perfect for a weeknight meal or special occasion. The combination of the flavorful coriander crust and the tender tuna steaks is sure to impress your family and friends. So next time you're looking for a quick and easy seafood recipe, give these coriander-crusted tuna steaks a try!