- 1 small dried red chile, stemmed
- 1 tablespoon coriander seeds
- 1 small garlic clove
- 1/2 cup finely chopped basil leaves
- 1/3 cup finely chopped cilantro
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- Vegetable oil, for brushing
- Four 8-ounce tuna steaks about 1/2-inch thick
How to make this recipe
In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.
One Serving 291 cal, 6 gm fat, 1.1gm saturated fat, 3 gm carb, 2 gm fiber.
A mixed green salad or boiled potatoes and large lemon wedges.
A big, fleshy California Chardonnay can wrap together the many potent flavors in this meaty fish dish.